2 tbsp butter
1 small onion chopped
1 1/4 lbs butternut squash cut in chunks
2 apples cored and chopped (I prefer Gala apples)
1 1/2 cups water
1 1/2 cups vegetable broth
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ground ginger
pepper to taste
In a heavy pot melt, butter and add onions. Let cook for around 5 minutes. Add squash, apples, water, broth, cloves, nutmeg and ginger. Bring to a boil, reduce flame, cover and simmer for 30 minutes or until squash and apples are softened. Blend with a hand blender or in a standard blender until smooth. Season with pepper to taste. Serve with a dollop of plain yogurt.
