Ready in 1 hour
Makes about 48 oz of soup. This is an earthy & rooty soup, with just a hint of apple. This is a soft soup, with a slightly hearty feeling. NO salt added... (at least in this version)
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Peel and cube the squash, sweet potato and apples. Finely dice the onion. Cover and boil all of these in the stock & apple juice for about 10 minutes, or until tender, then uncover. Blend everything together into a smooth consistency. Grate the fresh ginger root and the nutmeg directly into the mix. Add cinnamon, pepper, butter and half and half. Keep blending into a creamy consistency.
Garnish with sour cream and chives.
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