Butternut Squash And Sweet Potato Soup

1/2 cup (1 stick) unsalted butter
2 onions, chopped
1 large apple, peeled and diced
2 whole peeled butternut squash, steamed until tender
3 peeled sweet potatoes, steamed until tender
12 cups chicken stock, or more to taste
Salt and freshly ground black pepper, to taste

In a large flameproof casserole, melt the butter and cook the onions for 10 minutes or until soft but not brown. Add the apple and cook 2 minutes. Add the squash and sweet potatoes.

Gradually stir in the chicken stock with salt and pepper. Bring to a boil, lower the heat, and let the soup simmer gently for 20 minutes. Puree the soup in a blender or food processor, return to the pan, taste for seasoning, and add more stock or water if you want to thin. Serve at once.

Serves 8.

By Sheryl Julian, Globe Staff