Butternut Squash and Apple Soup

Ingredients

• 0.5 cup apple juice 
• 2 tablespoons butter ()
• 4.3 pounds butternut squash peeled seeded cut into 1-inch cubes
• 8 servings chives fresh chopped
• 1  gala apple diced cored peeled
• 0.5 teaspoon nutmeg 
• 1 large onion chopped
• 8 servings cream light sour
• 4.3 cups vegetable stock ()

Equipment

• bowl
• ladle
• pot
• blender

Directions

1. Melt butter in large pot over medium-high heat.
2. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes.
3. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
4. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls.
5. Garnish with sour cream and chives.