1 large (or 2 sm-med) butternut squash*1 large onion, chopped
2 medium granny smith apples, chopped
2 stock cubes (or replace water with broth/stock)
red pepper flakes
salt
pepper
olive oil
1tbs butter
warm spice mixture (garam masala, baharat, or other middle eastern spice mixture with cinnamon, nutmeg, cumin, coriander, etc)
roast squash in 350 degree F oven for 45 minutes, until skin blisters. wait until squash cools to peel off the skin.
in the meanwhile, sautee the onion and apples in a touch of olive oil, red pepper flake, salt, pepper, olive oil, butter, and spices.
in a blender/food processor, blend the roasted squash with the onions and apples (add about 1-2 cups of water to allow to puree completely). return to the pot, and add enough water until the soup reaches the desired consistency. add the stock cubes, and then re-season to taste. allow soup to simmer for about an hour, to allow all of the flavors to come together.
serving suggestions: this soup is wonderful with a scoop of wild rice or israeli cous cous piled in the center. some like to garnish with a tablespoon or two of cream and some chopped green onion. it would also taste delicious with some cubes of sourdough (or other crusty) bread piled on top...
*canned pumpkin puree can replace the roasted squash in this recipe
