1 butternut squash (about 2 lbs.), peeled, seeded and chopped
2 large or 3 small apples, peeled, cored and chopped
1 tsp. salt
1 ½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground ginger
¼ tsp. cayenne pepper (a little less if you don’t like heat)
¼ tsp black pepper
2 cups chicken or vegetable stock
extra water, as needed
Heat oil in a large saucepan over medium heat. Add onions. Cook and stir until the onions begin to soften about 3 minutes.
Add squash and cook stirring occasionally until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock and the water (just enough to cover). Bring to a boil, reduce immediately to a simmer and cook until vegetables are very soft, about 30 minutes.