Cream of butternut squash and golden apples

Another butternut squash summer recipe for the joy of Gloria and Franci. To be eaten warm or at room temperature but not cold otherwise the squash smoothy flavour will be lost.

Ingredients: 1 medium butternut squash, 1 onion, 2 golden apples, 800ml vegetable stock, 1 Tbsp sultans, 1 Tbsp chopped walnuts, 1 Tbsp natural yoghurt to garnish, oil, salt and pepper

Chop the butternut squash and put it on a baking tin in the oven at in 250 C for 20 minutes or as long as it takes to soften the pulp and roast the exterior. In the meantime fry the chopped onion with a bit of olive oil. Add the chopped apples and stir to brown them. Put the sultans in a couple of spoons of boiling water to soften. Take the butternut squash out of the oven, remove the skin, and put it in the pan whit the onion and the apples. Mix well for a couple of minutes. Add salt and pepper. Mix everything with a blender or an electric mixer adding the stock to obtain a smooth cream. Serve it by garnishing with yoghurt, sultans, chopped walnuts and golden apple slices.