Free Recipes from rubyglen.com Winter Squash, Apple and Orange Soup 2 tsp. olive oil 2 tsp. unsalted butter 2 shallots, chopped 1 Gold Nugget or butternut squash, peeled, seeded, and coarsely chopped 2 tart, firm apples, quartered, cored, peeled and coarsely chopped 4 cups homemade or canned chicken broth salt and white pepper to taste juice of one orange 1 tsp. finely grated fresh ginger (optional) freshly grated nutmeg (optional) paper-thin apple slices for garnish  In a large pot, heat the oil and butter; saute the shallots for  about 3 mins. or until translucent. Add the chopped squash  and apples, stir 2-3 mins. and pour in the chicken broth.  Bring to a boil; reduce heat to medium-low, partially cover,  and simmer until the apples and squash are tender and  falling apart, 30-45 mins.  Puree the mixture in a blender or food processor, in  batches if necessary, until very smooth. Return to the  pan and add salt and pepper. Just before serving warm  the  soup over low heat, then stir in the orange juice and heat  through.  Add the optional ginger and nutmeg, adjusting the flavor  to suit you; garnish and serve.