Butternut Squash & Apple Puree

from The Winter Vegetarian by Darra Goldstein

Ingredients

1 large onion, peeled and chopped
3 garlic cloves, peeled and finely chopped
4 Tbsp. unsalted butter
2 lbs. butternut squash, peeled, seeded,
& cut into 2-inch pieces
¾ lb. tart apples, peeled, cored, coarsely chopped
1 c. coarse fresh white bread crumbs
2 c. apple cider
4 c. vegetable stock
2 tsp. salt
½ tsp. freshly ground white pepper
¼ tsp. dried marjoram
dash of allspice

Directions

1. In a stockpot, sauté the onion and garlic in the butter until soft, 10 to 12 mins. Add remaining ingredients. Simmer the soup, uncovered, for 45 mins. or until squash is tender.
   
2. Puree the soup in batches in a food processor and reheat.

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