Spiced Squash And Apple Soup

• 4 tablespoons unsalted butter or olive oil
• 2 large onions, diced, about 4 cups or 1 1/4 pound
• 2 large green apples, peeled, cored and diced, about 2 cups or 1 pound
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground all spice
• 1/2 teaspoon ground cinnamon
• 10 cups (5 lb) peeled and diced butternut squash (about 4 whole)
• 12 cups (3 quarts/3 liters) chicken stock
• salt and freshly ground pepper to taste
• thin slices of green apple for garnish
• sage leaves, sour cream or creme fraiche for garnish per Dr. Moore.

1. Melt the butter in a large pot over moderate heat. Add the diced onions and apples and cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, then add the squash and chicken stock. Bring to a boil, reduce the heat and simmer, uncovered, until the squash is very tender, about 20 to 30 minutes.
2. Puree the vegetables in batches with a little bit of the stock in a blender or food processor. Transfer to a large bowl. Add enough of the remaining stock to make a medium-thick soup. Reserve any leftover stock if not serving right away as the soup may thicken on standing. Season with salt and pepper and adjust the spices. This soup may be made a day ahead, refrigerated uncovered until cold and the covered.
3. To serve, in a large pot heat the soup almost to scalding. Ladle into bowls and top with thin slices of apple, cream fraiche and sage leaves.

unsalted butter, onions, green apples, ground nutmeg, ground all spice, ground cinnamon, butternut squash, liters, salt, thin, sage

Taken from www.epicurious.com/recipes/member/views/spiced-squash-and-apple-soup-1277531 (may not work)