Butternut squash from Uruguay - hasn't turned the tan color just yet!
1 butternut squash 1 small onion, chopped 1/2 jalapeño pepper, chopped fine 2 cloves garlic, minced 4 Granny Smith apples, peeled and chopped 2 cups chicken stock (substitute water or vegetable broth for a vegetarian version)
1/2 tsp grated ginger 1/4 tsp nutmeg 1/4 tsp cinnamon 1 tsp cumin 1/3 c cream 1 tbsp salt 1 tsp black pepper
Place whole butternut squash on cookie sheet. Bake in 375° oven for about 1 & 1/2 hours or until neck of squash is tender. When poked with a fork the fork should pierce the skin and the inside should feel soft. Alternatively, I like to cut mine in half, scoop out the seeds and stringy part and bake cut side down.
Cool squash until you can safely handle it. Cut in half lengthwise. Scoop out squash, while discarding seeds and skin (or saving for your compost).
Sauté chopped onion, jalapeño, and garlic in a little olive oil until just tender.
In a stockpot or soup pot, put onion mixture, squash, apples, and chicken stock. Cook on medium heat for 5 minutes, then reduce heat and cook for 10 additional minutes, stirring occasionally to prevent sticking.
Remove pot from heat. Carefully blend contents with a stick blender or transfer batches to a blender to puree. Since the soup is very hot, you need to ALWAYS remove it from the heat when using a stick blender and only fill the pitcher 1/4 full for each batch with using a regular blender. The heat and steam will make the soup bubble and spray all over you, if it gets the chance. (Speaking from painful experience!) If you make a lot of creamy soups, just invest in a stick blender!
Return soup in pot to heat. Add rest of ingredients. Simmer on medium-low heat for about 15 to 20 minutes. Stir frequently, as it may stick.
Serve hot with a dash of cinnamon or chopped parsley to garnish.