Butternut Squash Soup.

• 1 onion
• 2 7/16 cups pumpkin or butternut squash
• 1 tablespoon olive oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander
• 1/2 teaspoon ground ginger
• 1 pinch ground cinnamon
• chicken stock 1 lt.
• 1 apple not too sweet, plus 1/2 apple for decoration
• 2 tablespoons heavy whipping cream

1. Peel the onion, cut it into small pieces.
2. Peel the squash and cut it into cubes.
3. In a small saucepan, heat the olive oil.
4. Add onion and squash, saute over high heat for about 5 minutes.
5. Add cumin, coriander, ginger, and cinnamon, stir and cook for another 4 minutes.
6. Add the chicken stock to cover the vegetables.
7. Peel the apple and cut it into quarters, add to the soup.
8. Cover and cook for 25-20 minutes over medium heat, until squash is tender.
9. Transfer to a blender, and blend until smooth, adding a little more broth if necessary.
10. Add cream and mix for 3-4 minutes.
11. Divide the soup into soup bowls, garnish with remaining apple cut into sticks.

onion, pumpkin, olive oil, cumin seeds, coriander, ground ginger, ground cinnamon, chicken, apple, heavy whipping cream

Taken from www.yummly.com/recipe/Butternut-Squash-Soup_-782128 (may not work)