Butternut Squash (and Apple) Soup

From: Jessica Mladineo

Our favorite soup to make in the fall. Butternut squash soup was another thing I never tasted until going to college (the Vienna Kitchen, a small restaurant right across the street from NEC's campus, served it and from then on I was hooked)!

Melt (in a large saucepan under medium heat):
2 tablespoons unsalted butter

Add & cook 2 minutes (until fragrant):
1 small onion, chopped
1 piece (2 inches) peeled & chopped ginger
2 ¾ pounds butternut squash, peeled, de-seeded & cut into ¾ inch cubes *
[2 peeled & cored apples (any baking variety - McIntosh, Golden Delicious or Macoun are good)]

Cook, stirring occasionally 6-8 minutes (until fragrant)

Add:
4 cups chicken or vegetable stock

Bring to boil; reduce heat & simmer until squash & apples are tender (abt. 20 minutes)

Puree ingredients in a food processor

Stir in:
[¼ cup orange juice (fresh or other)]
1 ½ tsp. coarse salt

Serve with:
Dollop of sour cream
Chives
Pepper to taste

* To make squash easier to peel and cut, first roast the squash whole in the oven for ½ hour at 325° Remove from oven and let cool for 15 minutes before peeling and cutting.