Winter Soups, Part III - Apple and Butternut Squash Soup

This weekend at the farmers market the stands were bursting with squash of all varieties and they were going cheap. I only grew acorn squash and patty pan squash this summer, but I wish I'd grown butternut squash because it's perfect for soups. No worries - there were a ton at the market to choose from. And what better to do with them than make a hearty soup and freeze it for the cold, wintery days to come. I plan on getting a pair of cross country skis and snowshoes this winter, provided there's enough snow, and have big plans for a soup lunch outdoors. Years ago I bought a Trangia - an ultralight, outdoor stove of sorts that burns alcohol-based fuel. It is quite honestly one of the most amazing things I have ever purchased. It's small, light enough to throw in a backpack and super easy to use. I suppose I could just put the soup in a Thermos, but this is much more romantic. This Apple and Butternut Squash soup is going to be perfect on one of those cross country skiing adventures and I can't wait. I made this soup from scratch without a recipe and if I do say so myself, it is darn delicious! I hope you enjoy it too.

Apple & Butternut Squash Soup

2 medium butternut squash, peeled and cut into cubes

3 small onions, chopped

1 tbsp butter

4 celery sticks, diced

4 large apples, peeled, cored and chopped

6 cups of chicken stock

1/4 tsp fresh ground peper

dash of nutmeg

dash of allspice

3/4-1 tsp cinnamon

1 cup apple cider

8 pieces of bacon, cooked and chopped into chunks

Melt butter in large stock pot. Add celery and onion, cook until soft. Pour in 6 cups of chicken stock (or veggie). Stir.

Add spices and bring to a boil. Once boiling, add chopped butternut squash and apple. Lower heat to medium and boil for approximately 10 minutes or until squash and apple are soft. Continue to stir often. Remove from heat and puree in batches in blender. Return soup to pot and add apple cider. Add salt and pepper to taste. Finally, add cooked bacon chunks and simmer for a few minutes.

Serve with mature white cheddar cheese shavings as garnish and crusty bread on the side.