Butternut Squash Soup with Roasted Apple
~from The B. T. C. Old-Fashioned Grocery Cookbook
- 2 pounds mixed apples, peeled, halved, and cored*
- 2 T. olive oil, plus more for the apples
- 1/4 t. pepper, plus more for the apples
- 1/2 c. butter
- 6 pounds butternut squash, peeled, seeded, and chopped
- 1 large yellow onion, chopped
- 1 garlic clove, chopped
- 8 cups chicken or vegetable stock (or part stock/part water)
- 2 c. fresh apple cider
- 2 T. apple cider vinegar
- 2 T. apple butter
- 1 cinnamon stick or ~ 1/4 t. ground cinnamon
- 1/8 t. allspice
- 1/8 t. ground fennel
- 1/8 t. nutmeg
- dash cloves
- sprigs fresh thyme
*cookbook specified granny smith, but I used a mixture of local apples
- Toss apples in enough oil to coat, season with salt and pepper, and roast at 425 degrees (cut-side down) for 30 to 45 minutes, until caramelized.
- Heat butter and oil in a stockpot over medium heat. Add squash and onion and cook, stirring, until squash is soft, about 15 minutes. Add garlic and cook another 5 minutes. Add remaining ingredients (except thyme). Bring to a boil, reduce heat, and simmer for about an hour.
- Remove pot from heat, remove cinnamon stick if using, and puree.
- Sprinkle individual servings with thyme, if using.