Butternut & Apple Soup

Serves 4 - 6

INGREDIENTS

• 4 Tbsp Olive Oil
• 2 cups finely chopped onions
• 2 medium sized butternut squashes (peeled, seeded and chopped)
• 2 Granny Smith apples, peeled, cored and chopped
• 3 cups chicken stock
• 1 cup apple juice
• Salt and Pepper to taste
  
• 2 medium sized butternut squashes (peeled, seeded and chopped)
• 2 Granny Smith apples, peeled, cored and chopped
• 3 cups chicken stock
• 1 cup apple juice
• Salt and Pepper to taste
• Thin slices of unpeeled granny smith apples for garnish

METHOD

1. Heat the oil in a pot. Add chopped onions, and cook, covered, until the onions are tender. Pour in the stock, add butternut and apples and bring to the boil
2. Reduce heat and simmer, partially covered, until the butternut and apples are tender. About 25mins
3. Pour the soup through a strainer, reserving the liquid. Transfer the solids to the bowl of a food processor. Add one cup of the cooking liquid and process until smooth. Return the pureed soup to the pot. Add the rest of the cooking liquid and apple juice.
4. Season to taste with salt and pepper.
5. Simmer briefly to heat through and serve hot, garnished with apple slices.