Spiced Squash and Apple Soup

In preparing for the fall/winter holidays I came across this soup. I was looking for something that could be made ahead and served for a family get-together. Since it has no cream, this recipe looks like it would reheat easily. The original recipe is by Joyce Goldstein and the ingredients were doubled for a large gathering.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  tablespoon butter, unsalted
• 1  tablespoon olive oil
• 1  large onion (about 2 cups)
• 1  granny smith apple, peeled, cored and diced (about 1 cup)
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon cinnamon
• 5  cups  butternut squash, peeled and diced (2 whole squash)
• 6  cups  chicken stock
•  salt, to taste
•  fresh ground pepper, to taste
• 1  granny smith apple, thinly sliced for garnish

Directions

1. Melt the butter and olive oil in a soup pot over moderate heat.
2. Add the diced onions and apples and cook until tender, about 10 minutes.
3. Stir in the spices, cook for one minute.
4. Add the squash and chicken stock, bring to a boil, reduce the heat, and simmer, uncovered, until the squash is very tender, about 20-30 minutes.
5. In a blender or food processor, puree the vegetables in batches with a little bit of the stock.
6. Transfer puree mixture into a large bowl.
7. Stir in enough of the remaining stock to make a medium-thick soup.
8. Reserve any leftover stock if not serving right away, as the soup may thicken on standing. This is rich broth so if you have any left just add it to your favorite homemade soup or freeze for another use.
9. Season with salt and pepper and adjust the spices.
10. This soup may be made a day ahead, refrigerated uncovered until cold and then covered to store.
11. To serve, in a large pot heat the soup almost to scalding.
12. Ladle into bowls and top with thin slices of apple.