Butternut Squash Soup Ingredient List

1 (1 1/2 pound) butternut squash, peeled seeded, and roughly chopped
2 Granny Smith apples, peeled, cored, rough-cut
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small-diced carrot
1/2 cup small-diced celery
1/2 cup small-diced leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons apple cider vinegar
11/2 quarts chicken stock
2 teaspoons maple syrup
2 Tbsp honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1 teaspoon freshly chopped sage leaves
Pumpkin seed oil

Butternut Squash Soup Directions

Preheat the oven to 425 degrees F.

Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender.

Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium-high heat and add the remaining 1 tablespoon of olive oil to the pan. Add the onions, carrots, celery, and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 5 minutes stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage and spices.

Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Keep warm until serving.

Hazelnut Cream

Makes 1 1/2 cups

1/2 cup heavy cream
1/2 cup chopped hazelnuts
Salt and pepper to taste

Preheat oven to 350 degrees.

   1. Spread hazelnuts on baking sheet; toast 6-8 min on center rack of the oven. Let cool to room temp; chop into fine pieces (can use a food processor).
   2. Whip cream in a chilled mixing bowl until stiff peaks form; fold in chopped nuts. Season to taste with salt and pepper.

Option: Dollop hazelnut cream onto Squash Soup (see recipe) as a garnish.

Option 2: Drizzle Pumpkin seed oil over the soup before service.

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