Ingredients
3tbspunsalted butter
2cupsyellow onions,roughly chopped
2lbspre cut butternut squash
2mediumsweet potatoes,peeled and cut into 1 inch chunks, about 1½ lbs before peeling
8cupschicken broth
1½tspsalt
½tspground black pepper
1½apple,(such as Fuji or Honeycrisp), cored, peeled and cut into ½ inch pieces
3tbsphoney
½tspground cinnamon
¼tspground mace
⅛tspground nutmeg
1cupheavy cream
Preparation
Melt the butter over medium heat in a large pot. Add the onions and cook for 5 minutes, stirring occasionally, until soft and translucent.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer for 15 minutes until vegetables are very tender. Turn off the heat.
Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary.
To thicken the soup, simmer over low heat until desired consistency is reached.
