1 butternut squash, peeled and chopped into small chunks. (I get packages of pre-peeled chunks when I can.)
4-5 medium apples, peeled, cored, and cut into chunks (I like full-flavor cooking apples like a jonathan, mackintosh, etc.and if you have access to a Blendtec or Vitamix-type of blender, grind up the apples, peel and all with a little of the chicken broth and pour that into the pot, instead.) For more apple flavor, add a few more apples.
1 quart of chicken broth (I usually choose one that doesn’t have MSG or a lot of added preservatives, etc.)
about 1/2 c cream, half-and-half, or evaporated milk (depending on how fat-free you want to make this) The amount varies by taste, too.
salt and pepper to taste
recommended stir-ins: crumbled feta cheese bits and chopped raw almonds
Put the squash pieces, apples, broth, salt and pepper into a stock pot. Cover and heat to boiling. Reduce heat and continue cooking until the squash is tender (about 20 minutes or so). Take an inversion/stick blender and blend the ingredients until smooth. (If a stick blender isn’t available, use a food processor, blender, or even a potato masher.)
Add the cream and stir. Add more seasoning, if desired. Serve with the stir-ins and enjoy!
Substitutions: Unsweetened applesauce can be easily used instead of fresh apples. Begin with 2-3 cups and add more, if desired. For a sweeter soup; add cinnamon, nutmeg and some brown sugar to give it a pumpkin pie taste.