Butternut Squash Soup


Butternut Squash Soup
Serves 10-12

2 lbs. butternut squash, peeled and cut
1 onion, peeled and quartered
2 apples, quartered and cored
4 tbs. olive oil
salt & pepper
1 32 oz. container vegetable stock
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. clove
1/2 tsp. cayenne pepper
2 tbs. brown sugar
1/2 c. half & half (or heavy cream, or recipe ready coconut milk for a vegan option)

Preheat oven to 400°.

Combine butternut squash, onion and apple on 2 cookie sheets. Drizzle with olive oil, season with salt and pepper, toss everything together with hands so it is evenly coated. Roast for 45-1 hour.

Scrape vegetables into food processor. Puree until smooth. Transfer puree to soup pot and place over medium heat. 

Add in stock and stir until smooth and combined. (alternatively you can leave the puree in the food processor and add the stock there if your bowl is large enough)

Season soup with cinnamon, nutmeg, clove, cayenne and brown sugar. Taste and adjust as needed.

Finish soup with half & half. Serve hot topped with sour cream and chives or fresh sage.

Buon Appetito!