Butternut Squash and Apple Soup

Ingredients

• •2 pounds butternut squash
• •2 tablespoons oil such as canola
• •2 golden delicious
• •¼ teaspoon nutmeg
• •salt and pepper
• •1 large onion
• •2 cups vegetable stock

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Method

From foodista.com — read the original

1. 1Pre-heat oven to 450°F
2. 2Cut off 1/4 inch from top and bottom of butternut squash. Peel with vegetable peeler until the orange flesh is visible.
3. 3Cut squash in half. Requires sharp knife, some force, and much care!
4. 4Remove seeds and fibrous material.
5. 5Cut into roughly equal sized pieces.
6. 6Place in large bowl. Rough chop onion, place in bowl with squash.
7. 7Add oil and stir to coat ingredients. This will aid in the browning of the vegetables.
8. 8Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.
9. 9Remove from oven
10. 10Add stock to large pan
11. 11Core, peel and chop apples.
12. 12Add to stock.
13. 13Add butternut squash and onions to stock.
14. 14Add nutmeg and season with salt and pepper. Bring to boil and reduce to simmer.
15. 15Let 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
16. 16Ladle into bowl and garnish with a dab of creme fraiche if desired. Spoon into mouth until desired level of comfort is reached.