Roasted Butternut Squash Soup

Makes 4 servings

Ann Kelley

This is a delicious and easy fall soup from Cook’s Country.

ingredients

1 medium butternut squash (about 3 pounds), peeled, diced and cut into 1 1/2 inch chunks
1.5 pds. Golden Delicious apples, peeled, cored and diced
3 medium shallots, quartered
1/4 c. vegetable oil
salt and pepper
4 c. low-sodium chicken broth
1 T. maple syrup
1 t. cider vinegar
1/8 t. ground nutmeg
1/4 c. heavy cream (or creme fraiche)

1
Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, apples, shallots, oil, 1 t. salt and 1/2 t. pepper in large bowl, then transfer to large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add 1/2 c. broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.
2
Working in 2 batches, puree squash mix and remaining broth in blender until smooth. Transfer pureed squash mix to large saucepan and stir in syrup, vinegar, nutmeg, and cream. Bring to simmer over med-low heat, adding 1/4 water at a time, as needed, to adjust consistency.

Source: AKW