Apple-Butternut Squash Soup

I'm so happy it's finally Fall!  Fall in Seattle is absolutely beautiful, unfortunately it only lasts for a few weeks (we really only have the rainy season for 8 months and the sun for 4 months . . . nothing in between).  The color of the leaves are extremely vibrant, and set against the blue water of the bay and the lake, there's nowhere I'd rather be.

So, I've been waiting and waiting and WAITING for pumpkins to show up in the markets and grocery stores, but I finally caved when I realized Butternut Squash was available.  Oh Butternut Squash.  I definitely had a HUGE mishap a few years ago when I tried to make a soup with it (my poor parents were the taste testers), so I've stayed away from it for a while.  It must have been the amazing mood the sun put me in yesterday, but I decided that it was time to conquer the squash.

Lucky for me, two of my closest friends (one of which I hadn't seen in a few months) said they'd come over for dinner {little did they know about my prior mis-hap}.  The soup ended up turning out great and my previous squash soup disaster was never mentioned.  It's great how food can bring people together sometimes, and it's just amazing how you can pick up old friendships exactly where they left off.  :)

{Recipe}Apple-Butternut Squash Soup
Ingredients:
   * 3 tblsp unsalted butter
   * 1 medium onion, diced
   * 1 2lb. butternut squash; peeled, seeded and diced (1" squares)
   * 4 golden delicious (or green apples); diced
   * 2 tsp coarse salt
   * 1/4 tsp ground coriander 
   * 1/4 tsp ground ginger
   * 1/4 tsp pumpkin spice
   * 1/4 tsp cayenne pepper
   * 3 cups chicken broth
   * 1 cup water

1.) Melt 1 tblsp butter in a large saucepan over medium heat.  Add onion.  Cook onion, stirring occasionally until butter is melted.  Cook onion until it begins to soften (a couple of minutes).  Add in squash and 1 tblsp. butter and cook, for about 10 minutes.  Stir squash occasionally.

 2.) Add apples, salt, coriander, ginger, cayenne pepper, pumpkin spice, and chicken broth to the squash mixture.  Bring to a boil.  Lower temperature to Low and simmer until vegetables become soft (about 30 minutes).

3.) Once vegetables are soft, pour mixture into a food processor.  Process until mixture becomes a smooth texture, and return to saucepan (you may need to do this using two saucepans if you are making a large quantity of soup or have a small blender/food processor).

4.) Top with sour cream (if you choose), and enjoy!!!