Giuseppe Di Gennaro's Butternut Squash Soup

Instructions

• Peel butternut squash. (Microwaving one whole squash at a time, on high for 2 min. makes peeling easier.) Cut in half and discard seeds. Chop into small pieces. Finely chop onion. Peel apple, then thinly slice.

• In a large saucepan, melt butter over medium heat. Add onion and apple. Stir often, until onion begins to soften, 5 min. Add broth, cream, squash, sage, cinnamon and salt. Cover and bring to a boil. Reduce heat to medium-low. Simmer, covered and stirring often until squash is very tender, from 20 to 25 min.

• Ladle about 1/3 of soup into a blender. Whirl until puréed. Pour through a sieve, using the back of a ladle to press soup into a large bowl. Repeat with remaining soup. Pour strained soup back into saucepan and set over medium heat. Stir in maple syrup and add more broth or water if it needs to be thinned. Stir until hot.

• Ladle into bowls and top with a generous dollop of whipped cream or sour cream and slivers of apple, if you wish. Butternut squash soup will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.