Spicy Butternut Squash and Apple Soup

2 large butternut squash peeled and cut into 2 inch chunks

2 tablespoons butter

2 tablespoons olive oil

3 carrots, grated

2 medium onions chopped

2 tablespoons New Orleans Seasoning

1 teaspoon salt

1/2 cup pine nuts or pepitas, divided

3 McIntosh apples, peeled and cut into 1 inch pieces

48 oz chicken stock, divided

2 tablespoons Calvados (apple brandy)

1/2 cup dry white wine

1/4 cup pine nuts or pepitas

Sour cream, optional

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1. Place the squash in a large sauce pan with enough water to cover. Bring to a low boil. Cook until soft, about 15 minutes. Drain and set aside.

2. In a large skillet over medium heat, add the butter and olive oil. Then stir in the carrots, onions, New Orleans, salt, and 1/4 cup of the pine nuts. Sauté for 5 minutes.

3. Add the apples and sauté for 3 minutes.

4. Pour in the 15oz chicken stock and the Calvados. Bring to a boil for 2 minutes, then remove from heat.

5. Add in the cooked squash.

6. Transfer the mixture in batches to a blender or a food processor to puree.

7. Place the thick puree in a large saucepan. Add the remaining chicken stock and the white wine; bring the soup back to a low simmer for 10 minutes.

8. Optional -  toast the remaining 1/4 cup of pine nuts in an ungreased skillet over medium-high heat, stirring constantly for 2 to 3 minutes. Garnish the soup with a toasted pine nuts, and a spoonful of sour cream.

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