Recipe by Christopher Olchowy. Makes about 6 cups, 4-6 servings.
Ingredients
3 tablespoons olive oil
1 butternut squash, about 3 pounds, split lengthwise and seeded
1 small onion, diced
1 stalk celery, diced
2 apples, peeled, cored, roughly chopped
1 cup apple juice
3 cups vegetable stock
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
1/2 cup heavy cream (optional)
Salt and pepper to taste
Directions:
Preheat oven to 375 degrees. Rub squash will half the oil, sprinkle with salt and pepper, place on sheet pan and roast in oven until tender, about 30 minutes. Remove from oven, cool slightly, scrape pulp from skin with spoon and set aside.
In a heavy-bottomed sauce pan over medium heat, add remaining oil, onions and celery, and saute until translucent. Add apples and cook 5 more minutes. Add apple juice, vegetable stock and roasted butternut squash. Cook over low heat for 30 minutes.
Remove from heat and puree in two or three batches in blender or food processor until smooth. Do not fill blender more than halfway, and hold top tightly when blending. Return soup to pan, add cinnamon, maple syrup and cream, if using. Adjust seasoning as needed with salt and pepper.
Recommended garnish: raisin-bread croutons.
