To keep the fall theme going...I love squash and pumpkin, any kind, anywhere. This soup is very easy and versatile. Originally it called for butternut squash. Well, in Turkey they do not sell squash. Yes, I know. NO SQUASH! It really is a personal tragedy. So instead, I hauled my behind down to the weekly pazaar and found a nice farmer selling pumpkin. Close enough. If you do not have fresh pumpkin, use fresh butternut squash.
Pumpkin and Apple Soup
2 Tablespoons of Butter
1/2 teaspoons Ground Nutmeg
4 pounds Pumpkin, Peeled, Seeded and cut into 2 inch cubes
4 Vegetable or Chicken Broth
1 Apple, Peeled, Cored and Quarter
1/2 cup Apple Juice
Salt And Pepper
In a large pot melt the butter over medium heat. Add the chopped onion and nutmeg. Saute until onion are translucent. Add the pumpkin, broth, apple and apple juice.
Bring to a boil and simmer until pumpkin and apple are soft.
Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Blend the soup in a food processor or an immersion blender (Still one of the best things I have ever bought.)
Salt and pepper to taste. I like a thick soup, but if you would like it thinner add more broth.
Makes a big batch.