By Cori Hooker
Fall in New England is a magical season. The cooler air is welcomed after a steamy summer and the leaves start to change from lush green into a beautiful landscape of red, orange and yellow. Autumn also brings with it a new crop of fresh fruits and vegetables to transform into delicious recipes. Apples, pumpkins, cranberries, and winter squash, such as butternut, are a few that come to mind.
Butternut squash is full of nutrients like vitamin C, potassium, magnesium and calcium. A cozy soup recipe combining this seasonal favorite with apples comes from bettycrocker.com:
SQUASH AND APPLE BISQUE
1 butternut squash (2 pounds), peeled and cubed
1 medium onion, chopped (1/2 cup)
1 ¾ cups Progresso™ chicken broth (from 32-ounce carton)
2 cups applesauce
½ teaspoon ground ginger
¼ teaspoon salt
1 cup sour cream
Mix all ingredients except sour cream in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 3 to 5 hours) or until squash is tender.
Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker.
Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir.
Garnish each serving with a dollop of sour cream.