With temperatures dipping, most of us are craving comfort food. The delicately sweet flavor of squash provides a satisfying addition to any autumn meal. Butternut, acorn, banana, ambercup. The varieties are endless. Although squash is categorized as either "summer" or "winter", both types are usually available year round. For the largest selection of winter squash October and November are prime months. 

Here's a great recipe from Williams-Sonoma that marries the sweetness of butternut squash to the tart flavors of Granny Smith apples. Stop by the Greenmarket at Union Square to stock up on ingredients. 

Butternut Squash and Apple Soup

Ingredients:

• 2 Tbs. unsalted butter
• 1 yellow onion, thinly sliced
• 2 butternut squash, peeled, seeded and cubed
• 1 Granny Smith apple, peeled, cored and thinly sliced
• 2 cups chicken broth (use low sodium if you want to control the salt level)
• 2 bay leaves
• 3 tsp. kosher salt
• 1/2 cup crème fraîche
• 2 tablespoons olive oil 
• 1/4 tsp. ground nutmeg (optional)
• Freshly ground pepper, to taste

Method:

Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper and arrange the cubed squash in a single layer. Season with salt and pepper and drizzle with a little olive oil. Bake for about an hour or until tender when pierced with a fork. 

In a large stockpot melt the butter over medium heat. Add the onion and cook until soft, about 12 to 15 minutes. Add the butternut squash, apple, broth, bay leaves, salt and pepper and stir. Bring to a boil, and then reduce the heat to medium-low. Partially cover the stockpot and let the soup simmer for about 30 minutes. 

Take out the bay leaves and discard them. Add the crème fraîche. Puree the soup directly in the pot with an immersion blender until smooth. If you are using nutmeg, sprinkle it in and stir till blended.   

Ladle the soup into bowls and serve immediately. Serves 6 to 8.

And remember, when selecting squash, look for ones that are firm to the touch and have unblemished skin. When it comes to storing them, keep them in a cool, dry place until you are ready to cook with them. They last a couple months if properly stored.