Squash Soup with Apples and Spice
Make a fine lunch of this soup by serving it with some crusty bread and some aged cheddar cheese.

Preparation time: 20 minutes   

Cooking time: 20 minutes  

Makes: 4-6 servings  

2 Tbsp (30 mL) butter

1 medium onion, chopped

1 garlic clove, finely chopped

2 Tbsp (30 mL) flour

4 cups (1 L) chicken or vegetable stock

4 cups (1 L) peeled and cubed squash, such as butternut, Hubbard or banana

1 large apple, peeled, cored and cut into a small dice

1/4 tsp dried thyme

1/4 tsp  cinnamon

Pinch ground nutmeg

1/4 cup light cream (optional)

Salt and white pepper to taste

Melt the butter in a pot set over medium heat. Add the onion and garlic and cook until tender, about 4 minutes Mix in the flour and cook 2 minutes more. While stirring, slowly pour in the stock. Mix in the squash, apple, thyme, cinnamon and nutmeg. Simmer 20 minutes, or until the squash and apples are very tender. Puree the soup in the pot with an immersion blender; or puree in a food processor or blender. Return the soup to a simmer. Mix in the cream (if using), salt and pepper and enjoy.