Apple-Butternut Squash Soup

courtesy of Martha Stewart

1 Tbsp butter

1 medium onion, diced

1 butternut squash (about 2 pounds), peeled, seeded & chopped

4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced diced and tossed in lemon juice, for garnish (optional)

2 tsp coarse salt

1 1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ginger

1/4 tsp cayenne pepper

1/4 tsp freshly ground black pepper

2 cups chicken stock

2 1/2 cups water, plus more if needed

1 jalapeno chile, thinly sliced, for garnish (optional)

sour cream, for garnish (optional)

melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices and sour cream if desired.