Butternut Apple Soup

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.

Morning Coffee

In a caffeine induced state I have decided to give today a little more direction than yesterday. I guess that's the nature of Sundays, to get everything done that you said you would start on Saturday. So today I will stop moving my philosophy reading about the house, but actually sit down and read the damn thing. I will also not start silly cooking projects periodically throughout the day for distraction purposes. Though, I may make some apple butternut squash soup because there's still tons of snow on the ground and warm soup sounds delightful.