Butternut squash and Granny smith apples combine with a touch of pumpkin pie spice for an autumn-inspired soup that's good as a stand-alone meal or as a precursor to your dinner. Top off each serving of Butternut Squash-Apple Soup with a dollop of sour cream.
Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.
In a large pot, melt butter over medium heat. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes.
Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm.
Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately.
Cooked diced onion &2 carrots, in bacon drippings for 5 min. Added 2 diced celery and 2 medium apples, 5 min., add garlic, 30 sec. Process squash with a bit of chicken broth. Add squash and 32oz of chicken broth and boil, then simmer for 20 min. Cool, and put in food processor in batches, until smooth. Return mixture to dutch oven, stir in 3 Tbsp. lime juice, 2 Tbsp. honey, 1 tsp. salt, 1 tsp. pepper, 1/8 tsp. allspice, 1/8 tsp. nutmeg, 1/8 tsp. ground red pepper & 1/4 cup whipping cream. Simmer 10-15 min.
Usually do first part day ahead and reheat adding lime, spices and whipping cream on the next day.