This is the time of year that the majority of the ingredients needed can be found at your local farmers market.
2 Large Butternut Squash peeled and cubed
3 Large yellow onions diced
4 Organic Apples peeled and sliced
2 cups Organic Apple Cider
2 tbsp. Organic Butter
1 tbsp. Cinnamon
1 tsp. Nutmeg
1/2 cup of Vermont Maple Syrup
salt and pepper to taste
In a large stock pot warm the butter over low heat.
Once melted add in onions and cook uncovered until onions are tender.
Add the squash, apples and 2 cups of water to the onions. Bring to a boil, then cover, reduce the heat to low and cook for 30 to 40 minutes, until the squash and apples are very soft.
Process the soup through a food mill fitted with a large blade. Pour the soup back in the pot. Add the apple cider, cinnamon, nutmeg and maple syrup and mix in.
Add water to make the soup the consistency you like. It should be slightly sweet and quite thick.
When you are ready serve, garnish with sour cream and roasted carrots if you so desire.
You can freeze this for six months.
Makes 3 1/2 quarts.