Apple-Butternut Squash Soup

1 tablespoon unsalted butter

1 medium onion, diced

1 butternut squash (about 2 pounds), peeled, seeded, and chopped

4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)

2 teaspoons coarse salt

1 ½ teaspoons ground cumin

½ teaspoon ground coriander

½ teaspoon ground ginger

¼ teaspoon cayenne pepper

¼ teaspoon freshly ground black pepper

2 cups homemade or store-bought low-sodium chicken or vegetable stock

2 ½ cups water, plus more if needed

1 jalapeno chile, thinly sliced, for garnish (optional)

Sour cream, for garnish (optional)

Directions at marthastewart.com

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