Butternut Squash Soup with Apple and Ginger
2 teaspoons olive oil
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
3 T minced fresh ginger
1/2 cup onion
6 cups chopped peeled butternut squash (about 3 pounds)
6 cups water
4 cups chopped peeled Granny Smith apple (about 1 pound)
Sea salt or Kosher salt to taste
1/3 cup half-and-half
Heat the oil in a large pot over medium heat. Add spices, ginger and onion, and cook until onion is soft, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 30 minutes (until squash and apple are soft).
Puree soup in small batches in blender until smooth. Pour soup back into pan and stir in salt and half-and-half. Heat until warm and serve.