Butternut Squash & Apple Soup

• 2 tablespoons unsalted butter
• 1 yellow onion, thinly sliced
• 1 jar (2lb/907g) butternut squash puree*
• 1 granny smith apple, peeled, cored ans thinly sliced
• 2 cups low-sodium chicken broth
• 2 small bay leaves
• 3 teaspoon kosher salt
• 1/2 cup creme fraiche
• 1/4 teaspoon ground coriander (optional)
• 1/4 teaspoon grated peeled fresh ginger (optional)
• Fried sage leaves for garnish
• Freshly ground pepper, to taste

1. In a dutch oven 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 ans stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot ans simmer for 30 minutes.
2. Remove the bay leaves and discard. Add creme fraiche. Using an immersion blender, puree the soup directly in tyhe pot until smooth. Stir in corriander and ginger.
3. Ladle the oup into warmed bowls adn garnish with fried sage leaves and pepper. Serve immediately

unsalted butter, yellow onion, puree, granny smith apple, chicken broth, bay leaves, kosher salt, creme fraiche, ground coriander, fresh ginger, sage, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/butternut-squash-apple-soup-50108428 (may not work)