Butternut squash soup with apples
2 tablespoons olive oil and 1 tablespoon butter
1 1/2 cups sweet onion—chopped
1 tablespoon minced garlic
6 cups peeled and roughly diced butternut squash
3 cups peeled and roughly diced apples
6 1/2 cups chicken stock or broth
Sea salt, cayenne or fresh black pepper
Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance.
Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes.
Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt &: pepper
Garnish each portion with some candied walnuts, croutons, drop of sour cream or some shaved parmesan.