Butternut Squash Soup
1 large onion, chopped
3 tablespoons butter
2 pounds butternut squash, peeled and cubed
2 apples, peeled and cubed
2 cups vegetable broth
1/2 cup apple cider
1 teaspoon ground ginger
1/4 cup heavy cream
1/2 teaspoon salt
Pepper to taste
Cook the onion with the butter in a skillet over medium heat for 5 to 7 minutes or until tender.
Stir in the squash, apples, vegetable broth, apple cider and ginger.
Cook over low heat for 25 minutes or longer.
Pour into a blender.
Blend until smooth, thinning with additional broth if needed.
Stir in the heavy cream and season with the salt and pepper just before serving.
Ladle into soup bowls.
Garnish with whipped cream and pumpkin seeds.