3 cups Michigan Jonagolds or your favorite Michigan Apple, cored and chopped
3 cups butternut squash, peeled and cubed*
1 cup sweet onion, peeled and roughly diced
2 tbsp. Michigan butter
1 tbsp. grated ginger
1/8 tsp. freshly grated nutmeg
1 1/2 cups Michigan Apple cider
3 to 4 cups of liquid (equal parts chicken stock and water), depending upon thickness of soup desired*
salt and pepper to season and taste
In large soup pot, add butter, squash, apples and onion and sauté for 5 to 7 minutes to soften onion. Add 1 cup of water to help steam squash. Cover pot and simmer for 30 minutes, or until squash is soft.
Blend mixture with a hand immersion blender or in a stand-alone blender or food processor. (If using blender or food processor, process in batches.)
Return mixture to the soup pot, add nutmeg, ginger and apple cider and the remaining liquid for desired consistency.
Salt and pepper to season and taste.
Serve with a small daub of sour cream or Greek plain yogurt on top and with crusty bread. Enjoy!
Roasting squash adds a wonderful layer of flavor. Try it. Place squash in oven-proof pan. Add 1-2 T. oil and 1 t. dried sage. Toss squash to coat. Place in 425 degree oven for 30 minutes. Encourage charring of the squash for extra flavor.
If you want vegetarian soup, add equal parts water and cider to taste in place of chicken stock. May need extra seasoning and salt.