Apple Butternut Squash Soup

There is very little in this world that I love more than Autumn and even less that I love more than harvest cooking. That being true, this seemed the perfect early fall experiment on the day of our first California rain. Butternut squash (and in fact all squash) soup has always come across to me as lacking in any exciting flavor profiles, so I wanted to work something in that would both pair well with the squash and make it more unique. So, I decided to make it something of an apple-cider-pumpkin-pie-butternut-squash-soup. 

What you'll need:

• 1 yellow or while onion
• 1 carrot
• 1 butternut squash
• 1 green apple
• 2-3 Tbsp butter
• 3 cups broth (chicken or veggie)
• 1 cup water
• Cinnamon, nutmeg, curry powder, salt, and pumpkin pie spice for flavor
• The garlic olive oil leftovers from the quiche recipe (if you have been following along closely enough)

Cook it!:

       Peel and cut the apple and squash into small, equal-sized pieces and set aside. Chop the carrot and onion and add to a large sauce pan once the butter has been melted in it. (Add the garlic olive oil mixture at this point if you are using it). Sautee until the onion has become translucent, but not brown. Add the squash, apple, broth, and water and bring to a boil. Once brought to a boil, reduce heat and simmer, covered, for about 30 minutes until the squash has softened.  Turn off the heat and blend the mixture in a blender until smooth (should be very easy. If not, cook the soup longer). Return to pot and add spices to your liking. Serve and enjoy.