Winter Squash and Apple Soup

I don't cook very often, but when I get in the mood - especially on a snowy winter day - this soup is one of my favorites. Simple, easy and it makes the whole place smell wonderful.

2 cups butternut or buttercup squash, peeled, seeded & chopped
2 cups sweet potato, peeled & chopped
3 medium cooking apples, peeled, cored & chopped (Spartan, Macintosh or similar)
1 medium onion, chopped
2 cups water or just enough to cover apples and veggies
½ teaspoon sea salt
½ teaspoon Chinese 5 spice or pumpkin pie spice
¼ teaspoon cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3 - 5 days refrigerated. Serves 6.


Notes: "Winter squash" is used to denote a hard-shelled varieties that be stored for months; it is distinct from summer squash such as zucchini. Of course, these days, both types are available year-round. Pumpkin pie spice is a mixture of cinnamon, cloves, ginger, allspice and nutmeg.

http://www.texaswren.com/soups.htm#Winter%20Squash%20and%20Apple%20Soup%20by%20Annulla