Butternut Squash Soup

Well, we all love butternut squash. At least, I do. I especially love having soup this time of year when winter is approaching. The Fall leaves are falling, the days are getting shorter and the nights are getting colder.
It is the perfect time to make soup. This recipe is easy and delicious.

You can roast the squash instead of boiling it to give the soup a more robust flavor.Add a tablespoon of butter and two tablespoons of light brown sugar to squash before roasting 

BUTTERNUT SQUASH SOUP

2 Tablespoons butter

5 cups (1/2-inch) cubed peeled butternut squash (about 1 ½ pounds)Or cur squash in half/peel on and roast in 400 degree oven for 45 minutes until soft when pierced with a knife. Scoop out flesh.

2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 sliced leeks (about 2 medium)or 1 diced medium onion

1 apple, peeled and diced

2 sage leaves minced or 1 teas ground sage

4 cups chicken broth

1 cup half-and-half

OPTIONAL:

Freshly ground pepper

2 cloves garlic

 1 teaspoon nutmeg

 1 apple, diced

 White pepper

 Arrow root

Melt butter in a large Dutch oven over medium-high heat. Add squash,

potato, salt and pepper to pan; saute 3 minutes. Add leek or onion; saute 10 minutes.

Stir in broth; bring to boil. Reduce heat, and simmer 20 minutes or until

potato is tender, stirring occasionally. Place half of potato mixture in

blender or Cuisinart. Remove center-piece of blender lid (to allow steam to escape);

secure blender lid on blender. Place a clean towel over opening in blender

lid (to avoid splatters). Blend until smooth. Repeat procedure with

remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Garnish w/  sour cream and chives

Enjoy!