Roasted Butternut Squash Soup With Green Apple
Persons
4
Serving Size
1 Bowl
Ingredients
- 1½ cups Gills’ diced yellow onions
- 2 small butternut squash
- 3 cups quality chicken stock
- ½ cup olive oil
- 2 sticks celery
- 2 medium carrots, diced
- 1 green apple, peeled and diced
- 2 cloves garlic
- 1 cup heavy cream
- ½ stick butter
- pinch of nutmeg
- pinch of mace
- pinch of cinnamon
- salt and pepper
- For this recipe you will need a blender, a stock pot and two cookie sheets lined with foil.
Instructions
- Preheat the oven to 350 degrees F.
- Carefully cut the butternut squash into halves and remove the seeds. Place on a cookie sheet and drizzle olive oil and salt all over them, place in the oven covered with foil.
- Add diced Gill’s onion, carrots and celery, diced apple, garlic, and all spices to the extra cookie sheet to be roasted.
- Drizzle olive oil and hefty pinches of salt and pepper over the vegetables and cover with foil, add to the oven with the squash. Let all ingredients roast for roughly 1 hour or until the squash skin easily peels away.
- Add all roasted and skinned ingredients to a blender with chicken stock, if it doesn’t fit in your blender do this in batches. Blend ingredients until very smooth.
- Add mixture to stock pot and bring to a boil, whirl in cream and butter.
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