I have made many versions of this soup, and this most simple version is inspired by the book and blog, Dinner: A Love Story. I really like the sweetness a bit of sherry adds to this soup. It freezes well, and tastes great with a crusty piece of bread topped with melted Gruyere or other gooey cheese.
1 onion, chopped
2 tablespoons butter
1/8 teaspoon crushed red pepper flakes
salt and pepper to taste
1 tablespoon curry powder
1/4 teaspoon cinnamon
1 butternut squash, peeled, cut in half, seeds removed and flesh cut into 1-inch cubes
2 apples, peeled, cored and cut into chunks
1/4 cup to 1/2 cup sherry, depending on your taste
3 cups or more of chicken or vegetable stock
Saute the onion and pepper flakes in the butter until translucent. Add salt, pepper and spices. Add squash and apples and sherry, then enough stock to cover. Simmer uncovered for 30 minutes, checking and adding liquid every few minutes to make sure the apples and squash stay covered. Do this until the squash is tender. Turn off the heat and puree the soup with a hand-held immersion blender or a regular blender (be sure to keep the lid slightly open and work in batches if using a regular blender). Serve with sour cream, chives, dried cherries and walnuts.