Spiced Butternut Squash & Apple Soup

I loved this easy and satisfying twist of butternut squash soup. It came from nourishingdays.com.

Spiced Butternut Squash & Apple Soup

• 3 tablespoons butter
• 3 1/2 c. butternut squash puree
• 1 large onion, quartered
• 1 tablespoon sucanat (I used raw sugar)
  
• 3 large garlic cloves, thickly sliced
• 1 tablespoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 3 cups chicken stock (I used leftover turkey stock from Thanksgiving)
  
• 1 1/2 cups half-and-half (I used raw whole milk, and didn't shake it to mix in the cream)
• Salt and freshly ground pepper, to taste
• 1 1/2 chopped apples (about 1/4 – 1/2″ dice)

1. Heat butter over medium-high heat in a large, deep saute pan until shimmering.
2. Add onion; saute until translucent.
3. Reduce heat to low and add sucanat and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. Add squash puree, cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. Add stock; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered for about 10 minutes.
6. Using an immersion blender, traditional blender or potato masher, puree until very smooth, 30 seconds to 1 minute.
   
7. Return to pot; add enough half-and-half so the mixture is souplike. Add chopped apples. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.