2 tablespoons butter

1 medium onion, finely chopped

1 tablespoon grated fresh ginger

1 clove garlic

1½ pounds butternut squash, peeled, seeded and chopped into 1-inch cubes

4 apples, peeled, cored and diced

1½ cups whole milk

3 cups hot vegetable stock

Salt and pepper

In a large sauce pan, melt butter over medium heat. Add onion and cook until it softens, about 8 minutes. Add garlic and ginger and cook for 1 to 2 minutes more.

Next add the chopped butternut squash and apple; season with salt and pepper and give it a good stir. Cover, reduce heat to low and allow the vegetables to sweat gently to release their juice; this should take about 10 minutes.

Pour in the milk and stock and simmer for about 30 minutes. When the squash is soft, take off the heat and either using blender, hand-held mixing wand or food processor, blend it to a puree. Serve topped with croutons and goat or blue cheese crumbles for a wonderful fall soup

Serves four to six.

Portia Belloc Lowndes, Heritage Prairie Farm, Elburn