Butternut Squash and Apple Soup
PREP TIME: 10 mins
TOTAL TIME: 60 mins
2 tbsp unsalted butter
2 tbsp olive oil
2 medium yellow onions, peeled & chopper
5 lbs butternut squash, peeled, seeded & cubed
2 lbs apples, (McIntosh are best), peeled, cored & cut into chunks
2 tsp salt
1/2 tsp pepper
2 tsp ground ginger
1 tsp cinnamon
1/4 cup Fulton's Granulated Maple Sugar
2 cup water
1 cup apple cider
1/4 cup pumpkin seeds
Melt the butter and olive oil together in a large stockpot over low heat. Add the onions and cook uncovered, stirring frequently for 15 minutes or until the onions are tender and light gold in colour.
Add the squash, apples, salt, pepper, ginger, cinnamon, granulated maple sugar and water to the stockpot and bring to a boil. Cover and reduce heat to low. Cook for 35 - 45 minutes or until the squash and apples are very soft. Remove soup from heat and puree in a food processor.
Put the soup back in the pot and add the apple cider. Serve hot, garnished with pumpkin seeds.