Harvest Soup - Butternut Squash Soup

• splash of oil for saute
• 1 small to medium onion, finely diced
• 1 (or more to taste) garlic clove, finely diced or crushed
• 1 medium sized butternut squash, peeled and cubed
• 1 large apple, peeled and cubed
• 1 sweet potato, peeled and cubed
• 3/4 cup (175 ml) apple juice
• 1 cup (225 ml) chicken stock
• 1/4 cup (60 ml) white wine (optional)
• 1/2 tsp (2 ml) nutmeg
• 1/2 tsp (2 ml) salt & white pepper

1. Lightly saute garlic and onion.
2. Add squash and sweet potato, cook for 5 minutes or so.
3. Add apple chunks, cook for a few more minutes.
4. Add juice, stock, and wine, and bring to a boil.
5. Add nutmeg, salt and pepper.
6. Cook for 30 minutes until all ingredients are tender.
7. In a food processor or blender, puree all ingredients until creamy.
8. Garnish bowl with a blob of sour cream in center and a sprig of parsley.

saute, onion, garlic, butternut squash, apple, sweet potato, apple juice, chicken, white wine, nutmeg, salt

Taken from online-cookbook.com/goto/cook/rpage/000210 (may not work)