1½ lbs butternut squash1½ c. chopped onions 2 or 3 garlic cloves, chopped 2 med. apples, peeled & chopped 5½ c. veggie/chicken broth paprika (optional) ½ c. heavy cream 1-2 Tbsp. olive oil or butter 1 Tbsp. fresh ginger salt & pepper 2 Tbsp. butter, to taste
Peel squash & cut into 1” pieces. Sauté onion, garlic & ginger in olive oil/butter in lg. pot for a few mins. Add broth, apples, squash & and some pepper. Simmer uncovered for 40 mins, until apples & squash are soft. Blend in batches or with hand blender. Add cream, more butter & salt, & more pepper. Sprinkle paprika on each serving.
Adapted from recipe submitted by former CSA member Todd Schulte