Roasted Butternut Squash Soup
2 Lg Butternut squash
3 Granny Smith apples
2 Vidalia onions
1/2 cup unsalted butter
2 tblsp golden yellow sugar
1 tsp cinnamon
10 cups veggie stock
Pinch nutmeg
Salt & pepper to taste
Preheat oven to 350F.
Peel and chop squash, apples and onions into 1/2 inch chunks and place on baking sheet.
Chopping apples for roasting.
Pour melted butter over squash, apple and onions on baking sheet.
Sprinkle golden yellow sugar, cinnamon, nutmeg and salt and pepper over veggies. Mix well.
Place sheet in 350F preheated oven, bake for 30 minutes. Mix half-way through.
Remove sheet from oven, scoop mixture into large pot and add 5 cups of veggie stock, cook for 10 minutes on medium heat.
Remove from heat and blend with hand mixer till smooth.
Add the other 5 cups of veggie stock, put on low heat and simmer for 30-45 minutes, stirring occasionally.
Option: Garnish with candied pecans or a dollop of creme fraiche.
