So, apples may be a bit of a theme for a while.
1. Because I love them.
2. Because we just bought a huge box of them from the Asheville farmers market.
This soup is the perfect end to a snowy winters day.
Butternut Apple Soup
Split 1 large butternut squash in half and scrape out seeds.
Set cut-side down on a baking pan and pour some water (about 1/4 inch full) in the pan and bake until very soft (about 45 minutes?).
Sautee 3 onions in 2 tablespoons of olive oil.
Add 4 cut and peeled apples, a handful of raisins, and cinnamon (a lot if you're like me).
Add some stock or water to cover and simmer until very soft.
Scoop out the squash into a food processor and discard skins. Puree the squash and apple mixture until silky smooth.
Add more stock or water to desired thickness and adjust salt to taste.
This soup is great served with a dollop of creme fraiche or yogurt.