Butternut Squash and Apple Soup

Photo: John A. Dryzga

Ingredients

2 butternut squash

1 large onion, preferably a sweet variety

2 tablespoons of neutral flavored oil such as canola

2 apples, preferably macintosh or golden delicious

8 cups of chicken stock or vegetable stock

1/4 teaspoon of nutmeg, preferably freshly ground

Salt and pepper to taste

creme fraiche for garnish (optional)

Preparation

Pre-heat oven to 450 degrees Fahrenheit

Cut off 1/4 inch from top and bottom of butternut squash. Peel with vegetable peeler until the orange flesh is visible. Cut squash in half. Requires sharp knife, some force, and much care! Remove seeds and fibrous material. Cut into roughly equal sized pieces. Place in large bowl.

Rough chop onion, place in bowl with squash.

Add oil and stir to coat ingredients. This will aid in the browning of the vegetables.

Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.

Remove from oven

Add stock to large pan

Core, peel and chop apples. Add to stock.

Add butternut squash and onions to stock.

Add nutmeg and season with salt and pepper.

Bring to boil and reduce to simmer. Let soup cook for 20 minutes.

Puree soup with an immersion blender or in batches in regular blender. Do not overfill blender as hot soup will expand!

Check for seasoning

Ladle into bowl and garnish with a dab of creme fraiche if desired.