Cream of Butternut Squash and Apple Soup

 Sweet butternut squash and tart Granny Smith apples are enriched with cream and saffron in this savory soup. For a sit-down meal, serve the soup as a first course in warmed individual bowls. For a Thanksgiving buffet, present the soup in a warmed tureen so guests can help themselves. If you'd like, garnish the soup with croutons and a pinch of chopped fresh herbs, such as parsley or sage.
 Ingredients:
3 Tbs.    unsalted butter
1           Bermuda onion, chopped
1           butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes       
6           cups low-sodium chicken stock
4           Granny Smith apples, peeled, cored and chopped
4           Pinches of Spanish saffron threads, about 1 tsp
             Pinch of freshly grated nutmeg
2 cups   Heavy cream
Salt and freshly ground pepper, to taste

Direction:
In a large soup pot over medium heat, melt the butter. When the butter is foamy, add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the squash and stock, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes.

Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples are tender, about 15 minutes. Using a food processor or a blender, puree the soup in batches until smooth. Return the soup to the pot, stir in the cream, and season with salt and pepper. Warm gently as needed.

Ladle the soup into warmed bowls and serve immediately. Serves 12. Even though you can serve immediately I prepare my soup 2 to 4 days in advance. This allows the flavors to really come together. If you do decide to prepare ahead. 

• Cool soup and ice bath to 41 degrees before placing in frig.  By doing so you are reducing bacteria growth. Do not allow soup to sit on stove and cool.
• Seal soup tightly 
• Refrigerate 

Thanksgiving day I have found that the Micro-wave works the best to heat the soup.

• Cover and heat 
• Heat soup to 165 degrees 
• If you heat by stove top 
• Heat to 165 degrees and stir consistently not to allow to burn.