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INGREDIENTS 8 cups butternut squash, peeled, seeded and cut into bite-sized pieces 2 large apples, peeled, cored and cut into bite-sized pieces 2 shallots, peeled and cut in half horizontally 1-2 Tablespoons olive oil Generous pinches of salt and freshly-ground pepper 4 cups water, divided 4 cups veggie broth, divided 1 cup apple cider 1/4 cup sherry 1/2 teaspoon ground chipotle pepper 1 teaspoon sweet smoked paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon salt DIRECTIONS Preheat oven to 400 degrees. Mix together cut squash, apple, and shallots with olive oil. Spread in one layer on a rimmed baking sheet or roasting pan. Season with salt and pepper and stir lightly. Bake 45-60 minutes, shaking pan at least twice during baking. Test doneness with a fork. Squash should be soft with light caramel color on the edges. Remove pan from oven and use a spatula to loosen any stuck pieces. Pour 2 cups of water into pan and return pan to oven. Bake 30 minutes. Using a large bowl or pot, combine contents of roasting pan with remaining ingredients. Cool slightly before pureeing in batches in a blender. Pour pureed soup into saucepan and warm over low heat before serving. Serve hot. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
