My mom and I are so into soups. This is the time of year when the weather is appropriate enough for soups here in Los Angeles. TOOK NOVEMBER LONG ENOUGH LEMME TELL YA.
Anyway. My mom decided to tackle butternut squash & apple soup the other evening and it was so good that I want to share it with everyone. The recipe comes from a Williams-Sonoma booklet of all things, but I have altered the recipe to reflect that fact that my mother made her own damn butternut squash puree and didn’t buy some nasty jar crap as suggested.

You’ll Need:
2 tbs unsalted butter
1 yellow onion, thinly sliced
2 butternut squashes, peeled, cooked and pureed
1 Granny Smith apple, peeled, cored & thinly sliced
2 cups low-sodium chicken broth
2 small bay leaves
3 tsp. kosher (or sea) salt
1/2 c. creme fraiche
1/4th tsp ground coriander
1/4th tsp grated peeled fresh ginger (or ground)

Butternut Squash Puree: Halve it lengthwise. Stick it in the oven OR microwave. Cook until tender and flesh peels away from innards. Let cool until you can peel away the entirety of the skin. Cube, stick in the food processor and puree. Viola.

In a Dutch oven melt butter over medium heat
Add onion, cook until softened but not browned
Add butternut squash puree, apple, broth, bay leaves & salt.
Combine well
Bring to a boil then reduce to medium-low heat. Partially cover the pot and simmer for 30 minutes.
Remove and discard the bay leaves.
Add creme fraiche.
Time to blend.

IMMERSION BLENDER: Puree the soup in the pot, adding the coriander and ginger afterward

REGULAR BLENDER: Add coriander and ginger then blend mixture in blender until smooth.

Ladle soup into bowls, garnish with freshly ground pepper. Enjoy!

Serves 6-8