Butternut Squash and Apple Soup

Butternut Squash and Apple Soup 

½ cup butter

6 pounds butternut squash, diced (reserve seeds)

2 pounds tart apples, diced and sprinkled with lemon juice

juice of 1 lemon

2 leeks, finely diced

2 cinnamon sticks

½ cup honey

12 cups veggie stock

4 cups cider

roasted squash seeds

freshly ground nutmeg

1 cup plain yogurt

1. In a large stockpot over low heat, melt butter and add the squash, apples, and leeks.

2. Cook for a few minutes and then add the cinnamon sticks and honey. 

3. Cook another 2 minutes.

4. Add the stock and cider and bring to a simmer. 

5. Cook until squash is soft.

6. Remove the cinnamon sticks, then purée in batches in a food processor.

7. Return purée to pot and bring back to a simmer.

8. Adjust the tart/sweet balance with additional lemon juice or honey, salt to taste.

9. Garnish with squash seeds that have been roasted with a little salt; add a dollop of yogurt, and a dash of fresh nutmeg.