Tess' Butternut Squash Soup

• 2 Med-Lg butternut squashes
• 4C chicken broth
• 2 carrots, chopped into 1" pieces
• 2 apples, chopped into 1" slices
• 6 shallots, roughly chopped
• 1/2 stick butter
• 1/4C white wine
• 2t salt
• 2t pep
• 2t brown sugar
• 2t ginger
• 2t nutmeg
• cream, for serving

1. 1. set oven to 350
2. 2. Halve squashes, rub with OO and roast for one hour.
3. 3. chop veggies
4. 4. melt butter and saute shallots for about 5 mins.
5. 5. add carrots and apples while cubing squash
6. 6. add all salt / pep, sugar, nutmeg, ginger and wine to mixture
7. 7. add broth and bring to a boil then turn down and let simmer for 20 minutes until carrots are fork tender
8. 8. add squash to pot and stir
9. 9. in batches, add to blender and puree
10. 10. add cream upon serving

butternut squashes, chicken broth, carrots, apples, shallots, butter, white wine, salt, pep, brown sugar, ginger, nutmeg, cream

Taken from www.epicurious.com/recipes/member/views/tess-butternut-squash-soup-58393207 (may not work)