Ginger Butternut Squash Soup

This simple recipe is from Simply in Season. Topped with a dab of creme fraiche, this bisque-esque soup was a great start to a small feast. Make it while those butternut squash are still available!

Add sliced onion to warm skillet with olive oil. Add grated ginger and chopped or pressed garlic. Sauté until onion is translucent.

As onion cooks, prepare the squash. I cut off the stem and slice it in half, then peal the skin off. Scoop out the seeds (some suggest roasting these to top the soup, but who has time for that?) and chop it like you mean it. Peal and slice apples.

Begin to heat the chicken broth over medium heat, and add the apples and squash. When the onions are ready, add to the broth and cook until nice and tender. At least an hour, don't be lazy.

Once you can easily mash the squash with a fork, let everything cool down if you have time, or go ahead and begin to puree everything in a blender or food processor.

You can refrigerate this or let it sit until you need it; just heat it up and you're ready to go.