From the Dirty Apron
Ingredients:
- 5 lbs Butternut Squash
- 1/4 cup Maple Syrup
- 2 Granny Smith Apples
- 1 T Vegetable or Olive Oil
- 3 Shallots
- 6 Garlic cloves
- 1 1/4 cup White Wine
- 1 cup Apple Juice
- 5 cups Vegetable Stock
- (optional) 1/2 cup Whipping Cream
- 1 Lemon
Instructions:
Tip: Can add more wine or stock to thin the soup
- Preheat oven to 450 degrees and line a baking sheet with foil
- Peel, seed and dice the squash (this takes the most time)
- Place in a large bowl with S/P and syrup
- Roast for 30 minutes, until cooked and caramelized
- Meanwhile, peel, core and chop the apples
- Chop shallots and garlic
- When squash is doen, heat oil in a dutch oven
- Add shallots and garlic for 2-3 minutes
- Add apples, wine, and apple juice until liquid is reduced by 1/2, about 10 minutes
- Wine first, stir, then add the rest
- Add stock and bring to a boil
- Add roasted squash/juices and cream
- Reduce to a simmer for 10 minutes (covered)
- Blend the soup (in batches if needed)
- Stir in juice of the lemon and adjust S/P seasoning
- (optional) Stir in a little syrup