With the holidays approaching, I'm testing some new recipes for consideration as additions to the party table. Here's a very comforting, delicious soup that is easy to make (except peeling/cutting a butternut squash, see note) and is ready to serve in short order.

2 tablespoons unsalted butter
1 shallot, finely chopped
1 carrot, finely chopped
1 stalk celery, very finely chopped
Bouquet garni (3 sprigs of flat-leaf parsley, 2 sprigs of thyme, 10 whole black peppercorns, tied together in cheesecloth)
3 pounds winter squash, peeled, seeded, and chopped (I used butternut)
3 cups chicken stock or low-fat, reduced-sodium chicken broth (used 32 oz box)
Coarse salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored, and diced
1 sprig thyme (note, used dried thyme if you don't have fresh)
1/2 cup heavy cream (optional)
1 teaspoon firmly packed dark brown sugar
Pinch of freshly grated nutmeg

To prepare the soup, in a large, heavy-bottomed Dutch oven, melt 1 tablespoon of the butter over medium-low heat until foaming. Add the shallot, carrot, and celery. Cook, stirring frequently, until soft and translucent, about 3 minutes.

Add the bouquet garni, squash, and chicken stock. Season with salt and pepper. Bring to a boil over high heat, decrease the heat to low, and simmer until the squash is tender, about 30 minutes.

Meanwhile, to cook the apples, in a skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the diced apple and remaining sprig of thyme; season with salt and pepper. Cook, stirring occasionally, until the apple is tender and lightly caramelized, about 5 minutes. Set aside and keep warm.

To finish the soup, remove the bouquet garni and discard. In the Dutch oven, using an immersion blender, puree the soup until smooth. Or ladle the soup into a blender and puree until smooth a little at a time. Leave it coarse and chunky if you prefer a more rustic soup or puree until smooth for a more elegant soup. Add the cream, brown sugar, and nutmeg. Taste and adjust for seasoning with salt and pepper.

To serve, ladle into warm bowls and garnish with the sautéed apples. Serve immediately.

Need to know how to peel and cut a butternut or other large winter squash? On the largest end, cut off end. Stand squash on end, making certain cut is flat and squash is stable. Peel from top to bottom and cut in the same manner, very carefully. Once squash is cut in half, you can lay the halves down on the flat side after removing seeds, and easily work from there to cut into chunks.

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Like water, be gentle and strong. Be gentle enough to follow the natural paths of the earth, and strong enough to rise up and reshape the world.
-- Brenda Peterson