Butternut squash and apple soup

Another day, another apple recipe.

This time I juice my apples to act as stock for this butternut squash soup. I added a little orange juice too, plus sage leaves and cinnamon to develop the flavour. A pleasantly fruity result. I have previousy used ginger as a main flavouring, but I think some of the curry spices would work wonderfully, too.

Unlike several other types of squashes, which tend toward the watery, butternut is creamy and buttery (hence the name). Onion squash ditto. They are abundant in the shops right now, so grab a bargain and enjoy.