HLF’s Extremely Good Vermont Squash/Apple Soup

It’s that time of year…


A stick of butter
A sort of large sweet onion
2 pretty-good-size butternut squash
A little olive oil
2 granny smith apples
Some maple syrup (dark amber is best)
A little bottle of cider (a pint is more than enough)
A quart of stock (vegetable or chicken – not beef)
Salt, nutmeg and ginger & fresh sage
1 cup heavy cream (or half n half)
(Some like cloves or cinnamon, but I don’t.)
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