2 tablespoons
butter or olive oil
2 cups diced
onions
4 cups diced
carrot
2 cups diced
butternut or other squash
1 tablespoon
chopped ginger
1 tablespoon
chopped garlic
4 cups peeled
and diced Granny Smith apples
2 cups white
wine
6 cups chicken
stock
1/4 cup apple
cider vinegar
Salt and pepper
In a large pot
over medium heat, melt the butter. Add the onion and sauté until tender. Add
the carrot, squash, ginger, and garlic. Sauté for 5 minutes. Add the apples and
white wine. Simmer 15 minutes. Add the chicken stock. Continue simmering for an
additional 30 minutes. Purée the entire soup until smooth in a food processor or
with an immersion blender. Add the vinegar and season to taste with salt and
pepper.
Divide the soup among individual serving bowls and serve
immediately.
