APPLE AND BUTTERNUT SQUASH SOUP

Serves: 4-6

■ 2 tbsp (30 ml) butter

■ 1 cup (250 ml) chopped onion

■ 3 cups (750 ml) cubed peeled butternut squash

■ 2 cups (500 ml) diced peeled apple

■ 4 cups (1 L) canned chicken broth

■ 1 cup (250 ml) apple juice

■ 3/4 tsp (4 ml) salt

■ 1/2 tsp (2.5 ml) ground coriander

■ 1/2 tsp (2.5 ml) ground ginger

■ 1/2 tsp (2.5 ml) nutmeg

■ 1/2 tsp (2.5 ml) fresh ground pepper

■ Chopped fresh parsley

■ Paprika

1. Melt butter in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add squash and apple; sauté for 2 minutes.

2. Stir in next 7 ingredients (broth through pepper). Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until squash and apple are tender, about 25-30 minutes.

3. Purée soup in batches in a blender, filling blender no more than half full for each batch. Return soup to pan and heat to serving temperature. Serve sprinkled with parsley and paprika. Optional is a drizzle of crème fraiche.