Fall favorite squash and apples combine in creamy soup

Apples – probably our favorite fall ingredient – add a lot to savory dishes as well as familiar desserts. Fresh apples can contribute subtle sweetness (or tartness), moistness, crunch, fiber and texture, depending on the dish and preparation (and the apple variety).

For this very fall soup, apples balance the butternut squash with just the right touch of natural sweetness. The fresh apple garnish adds a bit of crunch.

As for the squash, peel and seed before roasting or steaming, then mash.

This soup tastes special enough to serve company (there are a lot of holiday gatherings coming up), but it’s also simple (and warming) on a wintry night. Keep some in the freezer for a future meal.

Butternut squash-apple soup

Makes 4 servings

2 tablespoons butter or margarine

1/2 cup onion, chopped

2/3 cup apple, peeled and chopped

3 cups cooked butternut squash, mashed

1-1/2 cups chicken or vegetable broth

1/2 teaspoon ginger

1/8 teaspoon paprika

Salt and pepper to taste

Sour cream (optional)

Apple slices, peeled, for garnish

In a heavy large saucepan over medium heat, melt butter and saute onion until translucent.

Add chopped apple and cook until soft, about 2 to 3 minutes.

Stir in mashed butternut squash and broth. Add ginger and paprika.

Increase heat and bring to boil. Then, reduce heat and simmer until desired thickness, about 20 minutes.

Transfer the soup in batches to a food processor and process until smooth. (Or use an immersion blender.)

Return the soup to the saucepan and heat, adding a little water or more broth if needed. Adjust seasoning, adding salt and pepper to taste.

Serve warm with a dollop of sour cream, if desired, and garnished with peeled apple slices.

Note: This soup freezes well.