ROASTED BUTTERNUT SQUASH SOUP
1 medium butternut squash (approx. 3 lbs.), peeled, seeded and cut into chunks
1 granny smith apple, quartered and cored, skin on
1medium onion, preferably sweet, peeled and quartered
1 shallot, peeled and quartered
1 Tbs extra virgin olive oil
salt & pepper to taste
4 c chicken stock
1 Tbs maple syrup
1 tsp cider vinegar
¼ tsp ground nutmeg
* ¼ c heavy cream, optional
**½ Serrano chili, seeded with ribs removed
Preheat oven to 450°F.
In mixing bowl, toss squash, apple, onion and shallot with olive oil, salt and pepper. Arrange
mixture in single layer in roasting pan. Roast until vegetables are golden brown, soft and
carmelizing, approx. 45 minutes, stirring occasionally.
Remove apple skins. Put vegetables into a stock pot or large saucepan. Deglaze the roasting
pan on the stove top with ½ cup of chicken stock. Scrape up the fond (bits and pieces on
bottom of roasting pan) and pour into the stock pot with the veggies. Add remaining chicken
stock to pot. Using a blender stick, puree the veggies and stock to a fine smooth puree. Add
syrup, vinegar, and nutmeg. Bring to a simmer over low heat. Add water or additional stock if
necessary to adjust consistency.
Serve, garnishing with small dollop of crème fraiche and baked apple chips.
*Optional: Finish with heavy cream. Do not bring to a boil after adding cream.
**If you like a little kick in your soup, add ½ a Serrano chili, seeded with ribs removed and
allow to steep and impart flavor as you bring the soup to a simmer. Remove the chili before