Butternut Squash Soup

My neighbor made me soup last fall, and it was the first time I had and absolutely loved a homemade soup. What can I say, she's a maven in he kitchen. It probably doesn't hurt that she's an Army brat who spent her last 8 years with her (still!) active duty father in Germany. Note the slight hint of jealousy. But this soup, even in the summer heat, is delicious! I highly recommend it if you are looking for something a little different from the norm. Can I say that she got the recipe in a book that was a gift at a bridal shower? It contained recipes from all the women in her family. How sweet and special! So now we are sharing a Smith family recipe (yes that's there real last name, and no I don't think it will get me in trouble).

Butternut Squash Soup Recipe
2 TBS butter
1/2 tsp ground nutmeg
4 1/4 C vegetable broth
1/2 C Apple cider
chooped fresh chives
1 large onion
4 1/4 lbs. butternut squash peeled and cubed
1 gala apple peeled, cored, diced
sour cream to garnish



Preparation
Melt butter in a large pot over medium-high heat. Add onion and nutmeg, saute onion until it starts to brown, about 5 min. Add squash, broth, apple and apple cider. Bring to a boil, reduce heat and simmer uncovered until squash and apple are tender, about 30-45 min.

Working in batches, puree soup in blender until smooth or use an immersion blender. Return to pot. Season to taste with salt and pepper. Bring soup to simmer thinning with broth if desired. Ladle into bowls and garnish with sour cream. Delicious!