Butternut Squash Soup

Your buddy JW's grandma likes to share her squash harvest with us, so I found a soup recipe to try this fall. You loved squash baby food when you were little.

3 T. unsalted butter
1 large onion, diced
2 large Gala apples, peeled, cored, and chopped
3 pounds butternut squash, peeled and cubed
1/2 tsp. ground ginger
1-32oz. box chicken broth
1 C. apple cider
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 C. heavy cream

Melt butter in stock pot over medium-high heat. Stir in onion and apples; saute 5 minutes until onion is translucent.
Add squash, ginger, broth, cider, salt, and pepper. Bring to a boil; reduce heat, cover and simmer 20-25 minutes or until squash is very tender. Let cool 5 minutes.

Process soup in very small batches in blender or food processor until smooth.
Return soup to pot and add cream. Season with salt to taste.

Serve garnished with shredded Gruyere and crusty white bread.

{LDM}