Makes: 4 bowls Roast Time: 1 hr Prep: 20 min Cook: 40 min
5 cloves Garlic, minced
3 Onions, chopped
2 med. Apples, chopped
2 1/2 c. Roasted Butternut Squash
20 oz. Chicken Stock
1/2 c. Whipping Cream
1/8 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Cumin
1/8 tsp Cayenne
Pepper to taste
- To roast a butternut squash, cut the ends off. Slice it in half long ways. Brush with olive oil and place flat side down in a baking pan. Cook in oven for 45 min-1 hr depending on the size. Our 4 lb squash took an hour (note: we did not use the whole squash for this recipe). Pierce with fork to check if it's done, should be soft but not mushy. Let cool and scoop out squash from the skins.
- Saute garlic and onions in olive oil with a bit of salt and pepper for 5-10 min or until they start to soften.
- Add apples and a dash of cinnamon and cook for 2-4 min.
- Add squash and chicken stock. Bring to a boil, then reduce heat and simmer over medium-low heat for 25 min, stirring occasionally.
- Meanwhile, whip the whipping cream until peaks form.
- When the soup is done simmering, use an immersion blender (or transfer to a food processor in small batches) to blend the soup.
- Add in cream and blend more.
- Add in spices and stir. Add more of one or the other depending on your tastes.