Butternut Squash and Apple Soup

This is a very Fall and Thanksgiving Day recipe, and I hope you try it. You also can substitute pumpkin for the butternut squash. Thats the way I make it.

1 tablespoon unsalted butter
1 tablespoon veritable oil
3 shallots, minced
1 tablespoon ginger, peeled and minced
1 teaspoon ground cardamon
1/2 teaspoon ground cumin
1 large butternut squash,about 4 lbs. peeled, seeded, and cut in 2" pieces
3 large Granny Smith apples, peeled, cored, and chopped
6 cups chicken stoke
1/4 teaspoon Kosher salt
1/8 teaspoon white pepper, freshly ground
2 teaspoons lemon juice, fresh
1/8 teaspoon cayenne pepper
Sour cream, thinned with milk, for Garnish
chives, minced, for garnish

In a 12" dutch oven, melt the butter with the oil over 10 to 12 charcoals. Add the shallots, ginger, cardamon, and saute until shallots are tender, 2to 3 minutes. Add the squash and apples and saute.stirring , until they are softened, 3 to 5 minutes. Add the stock and season with salt and pepper. Place lid on oven with 15 to 16 charcoals, and bring to a boil. Remove most of the bottom charcoals down to about 4 or 5, and simmer until squash and apples are very tinder, about 49 minutes. In a food processor, ( hand or electric ) Puree the soup in batches until very smooth. Return soup to the 12" oven and reheat over 8 or 9 charcoals. Add lemon juice and cayenne pepper. Taste and adjust for seasoning. Serve in large bowls. Garnish with Dots of thinned sour cream and a sprinkle of chives.


Note: If you use canned Pumpkin, Be very sure you are using PURE PUMPKIN "NOT" pumpkin pie mix. That has all the sweet pie spices in it.