Butternut Squash & Apple Soup

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This pureed soup is sosimple and satisfying, perfect for fall and winter. 
Butternut Squash & Apple Soup
Equipment: Large Stockpot, Cutting Board, Sharp Knife, Blender or Food Processor,Soup Ladle, Large Mixing Bowl
·     2 tablespoonspasture butter or coconut oil·     1 yellowonion, peeled and diced·     2-3 clovesgarlic, peeled and minced·     5 poundsbutternut squash, peeled, seeded and cut into large chunks*·     6 organic apples,peeled, cored and quartered·     2 cups homemadebroth, stock or bone broth·     1-2 cupsorganic apple juice (fresh juice is best) ·     1 strip kombu(See Resources)·     ½ teaspoonkelp granules (See Resources)·     ½ teaspoondried thyme·     1 teaspoonCeltic sea salt (See Resources)
1.   Prep onion,garlic, butternut squash and apples – wash and peel.  Remove outer skin of onion, cut in half anddice.  Mince garlic.  Remove seeds from butternut squash (save toroast or freeze for stocks).  Coreapples. 

Gala Apples and Butternut Squash

Please excuse the yellow hue, the natural lighting was not good in my kitchen.

Little Love - my favorite helper

2.  In a largestockpot, melt fat of choice over medium heat. Add onion and sauté for about 5-8 minutes, stirring on occasion, untilslightly golden brown.  Add garlic andcontinue to cook for another 2 minutes, stirring on occasion.
3.  Add butternutsquash and apple chunks into the stockpot. Add broth and apple juice, just enough liquid to barely cover the soupcontents (I usually leave about ¼ inch of the squash and apples sticking outwithout liquid covering them).
4.  Add kombu,kelp, thyme and sea salt to the stockpot. 
5.   Bring soup toa boil.  Reduce heat to a simmer andsimmer for about 25-30 minutes or until squash is fork-tender.    
6.    Remove soup from heat.  Prep blender to puree the soup.  Bring large mixing bowl and soup ladle to thestation where you will puree the soup. In small portions, add soup contents to the blender (please use caution as the soup is extremelyhot).  Note: Do not fill the blendermore than half full, when contents are pureed they will expand, you don’t wanthot soup all over your kitchen ceiling. Puree soup until smooth, add pureed portions to the large mixingbowl.  Repeat until all soup ispureed.  Add soup back to stockpot.  

7.  Keep soup onlow heat until ready to serve or store in the refrigerator for later. 
8.  Serve hot asis or top with sour cream or crème fraiche.    

Optional Toppings: Top with a dollop of cultured sour cream or crèmefraiche.  It’s delicious with a blend ofthe two as well.   
*Note:Butternut Squash should make about 6 cups cubed, I usually buy 2 medium-sizebutternut squash.  If you end up having alittle less or a little more, that’s fine, just alter the juice/liquid so thejuice just barely covers the soup contents. You don’t want too much liquid when you start to puree the soup, youwant the soup to be somewhat thick, too much liquid will make the puree verythin, more like a broth based soup. 

Yield: Makesabout 3 quarts.