Ingredients

• 2 tablespoons bacon fat or butter
• 4 tablespoons butter
• 1 cup finely chopped yellow onions
• 1 tablespoon Turmeric
• salt and freshly ground white pepper
• 6 cups chopped butternut, skinned and seeded
• 4 Granny Smith apples, peeled, seeded, corded and chopped
• 2 cups apple cider or apple juice
• 2 cups water or chicken stock
• 1 cup heavy cream
• 2 ounces crumbled Bonnie Blue Feta Cheese or any other Feta Cheese
• 2 tablespoons chiffonade of Fresh Basil or any Fresh Herb of your choice

Directions

In a stock pot, over medium heat, melt the butter. Add the onions and Turmeric. Season with salt and pepper. Saute until wilted, about 2 minutes. Stir in the butternut and apples. Season with salt and pepper. Saute until slightly soft about, 5 to 6 minutes. Add the cider and water. Bring to a boil, reduce to a simmer and cook until the butternut is soft, about 45 minutes. Remove from the heat and puree until smooth. Add back to the pot and stir in the cream. Reseason if needed. Ladle into the serving bowls. Garnish with the cheese and basil

Yields: about 8 servings
Recipe courtesy of Felicia Suzanne Willett, 2009