Butternut Squash Soup | Foodtalk

Ingredients

• 3.5 pound Butternut squash (cut in half and remove seeds)
• 1 Granny Smith apple (cut in half and remove seeds)
• 1 Tablespoon butter
• 3 Tablespoons olive oil
• 2 sweet onions diced
• 4 carrots peeled and diced
• salt and pepper to taste
• 40 ounces chicken stock (or broth)
• 1/4 cup cream
• 1/8 teaspoon paprika
• 1/4 teaspoon ground cumin
• Garnish with fresh herbs, pepitas, sour cream, cracked pepper