Butternut Squash and Apple Soup

Ingredients

• •2 pounds butternut squash
• •2 tablespoons canola oil
• •2 golden delicious apples
• •¼ teaspoon nutmeg
• •salt and pepper
• •1 large onion
• •2 cups vegetable stock
• •4 tablespoons creme fraiche

Method

Adapted from foodista.com

1. 1Pre-heat oven to 450°F.
2. 2Cut off ¼ inch from top and bottom of butternut squash.
3. 3Peel with vegetable peeler until the orange flesh is visible.
4. 4Cut squash in half. Requires sharp knife, some force, and much care!
5. 5Remove seeds and fibrous material.
6. 6Cut into roughly equal sized pieces.
7. 7Place in large bowl.
8. 8Rough chop onion, place in bowl with squash.
9. 9Add oil.
10. 10Stir to coat ingredients. This will aid in the browning of the vegetables.
11. 11Place in single layer on sheet pan.
12. 12Roast for approximately 45 minutes or until slightly browned.
13. 13Remove from oven.
14. 14Add stock to large pan.
15. 15Core, peel and chop apples.
16. 16Add to stock.
17. 17Add butternut squash and onions to stock.
18. 18Add nutmeg.
19. 19Season with salt and pepper.
20. 20Bring to boil.
21. 21Reduce to simmer.
22. 22Let soup cook for 20 minutes.
23. 23Puree soup with an immersion blender or in batches in regular blender. Do not overfill blender as hot soup will expand!
24. 24Check for seasoning.
25. 25Ladle into bowl and garnish with a dab of creme fraiche if desired. Spoon into mouth until desired level of comfort is reached.