Butternut-Apple Soup

I bought a smallish butternut squash last week and then realised I had no idea what to do with it!  After an appeal to my facebook friends, I had lots of suggestions.  I decided to try soup, and since I had some cooking apples on hand, I threw one of those in as well.  Below is the recipe, more or less - I didn't measure anything so amounts are approximate.  This was warm and satisfying; the perfect Autumn food in my book!

Butternut-Apple Soup

makes about 4 servings

1/2 a medium-small butternut squash
1 large cooking apple
1 large onion
1 carrot
about 2 T. butter
cumin and curry powder - a sprinkle each
2 peppercorns
1 tsp salt
1 quart water
2 cubes chicken bouillon

Cook onion in butter and salt until soft.  Peel and chop the apple, carrot, and squash.  (My squash was in about 1"-square pieces; the apple and carrot were roughly diced.)  Add to pot with the rest of the ingredients.  Bring to a boil; keep at a low boil/vigourous simmer until all the veggies are soft.  Ladle out and put through a blender in batches until smooth.  Serve hot.  I added a splash of Tabasco sauce to my bowl, but it certainly isn't necessary.

It's such a pretty colour!