Butternut Squash & Apple Soup

  • 1 stick butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 butternut squash
  • 6 apples (peeled, cored, and chopped)
  • 1 quart heavy whipping cream
  • 2 – 49 oz cans of chicken stock

Preheat oven to 375. Halve the butternut squash and remove the seeds. Roast for 40-50 minutes until tender. Scoop the meat from the skins.

In a large pot, sauté the onion and garlic in butter until tender, then add the roasted squash, apples, cream, and stock. Simmer gently until the apples are tender, then puree with an immersion blender or in batches in a blender. Season to taste with salt and pepper.

Serve topped with brown butter, candied nuts, and crusty toasted bread.