ROASTED BUTTERNUT SQUASH AND CIDER SOUP Recipe

• Soup:
• 1 small butternut squash (can substitute a sugar pumpkin)
• 3 Tablespoons butter
• 2 Tablespoons packed brown sugar
• 1 1/2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
• 4 cups fresh chicken or vegetable stock
• 1/2 large onion, peeled and coarsely chopped
• 2 medium carrots, peeled and finely chopped
• 2 large cloves garlic, peeled
• 1/2 tart apple, such as Granny Smith, peeled, cored and finely chopped
• 1/2 cup apple cider or apple juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground mace
• 1 small bay leaf
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• Garnish:
• 1/4 cup crA me fraAche
• 1 small sage leaf, minced
• Pinch of kosher salt
• Fresh rosemary sprigs for garnish

1. Preheat the oven to 425A degrees F.
2. Roast Squash: Cut squash or pumpkin in half and scoop out seeds.
3. Place in roasting pan, flesh side up.
4. Divide butter and brown sugar among the cavities.
5. Sprinkle with rosemary.
6. Pour 1/4 of the stock around squash and cover pan with foil.
7. Roast in preheated oven until squash is soft, about 45 minutes a" 1 hour.
8. SautA Vegetables: In large stockpot, melt remaining butter.
9. Add onions, carrots, garlic, and apple and sautA until soft, about 7 minutes.
10. Remove squash from oven, cool slightly then scoop flesh out of skins and add to stockpot.
11. Meanwhile combine the remaining stock, cider, ginger, mace, bay leaf, salt and pepper bring to a boil then add to the stockpot.
12. Puree Soup: Working in batches, puree soup in blender on high speed (filling no more than 1/2 full) until very smooth and light, 2 to 3 minutes per batch.
13. (Take care by holding lid on with towel because soup can spit.)
14. Strain soup through fine strainer into second stock pot over medium heat.
15. CrA me FraAche: Combine crA me fraAche and the chopped sage with salt.
16. Set aside.
17. Serve: When all the soup has been pureed, bring to a boil and simmer for a few minutes to blend the flavors.
18. Add additional seasoning if necessary.
19. Serve soup in bowls, topped with dollop of crA me fraAche and chopped rosemary.

butternut, butter, brown sugar, fresh rosemary, fresh chicken, onion, carrots, garlic, apple, apple cider, ground ginger, ground mace, bay leaf, kosher salt, freshly ground black pepper, cra, sage, kosher salt, rosemary

Taken from cookeatshare.com/recipes/roasted-butternut-squash-and-cider-soup-9608 (may not work)