Butternut Squash & Apple Soup

Submitted by Dixie Sloan

2 tbsp. unsalted butter
1 yellow onion, thinly slice
1 jar (2 lb.) butternut squash puree
1 Bartlet pear, peeled, cored and thinly sliced
4 cups low-sodium chicken broth
2 small bay leaves
3 tsp. salt
1/2 cup cream
1/4 tsp. ground coriander (optional)
1/4 tsp. grated, peeled, fresh ginger (optional)
Nutmeg to taste

In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Add the cream. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.

Serve immediately.

Serves 6 to 8