Roasted Butternut Squash Soup

• 3 cups butternut squash, chopped
• 12 cup orange juice
• 13 cup dark brown sugar
• 1 cinnamon stick
• 14 cup unsalted butter
• 1 cup leek, chopped (white parts only)
• 12 cup onion, chopped
• 1 granny smith apple, chopped
• 4 cups chicken stock
• 13 cup heavy cream
• 14 cup extra virgin olive oil

1. Preheat oven to 450.
2. In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.
3. Add the orange juice, dark brown sugar, and cinnamon stick.
4. Cover and bake for 1 hour or until tender.
5. Discard cinnamon stick, drain and set juice aside.
6. In a heavy-bottomed stock pot place the butter, leeks, onion and apple.
7. Cook slowly over a medium flame, stirring frequently until very tender.
8. Do not allow to color.
9. Add 4 cups chicken stock or vegetable bouillon.
10. Bring to a low boil.
11. Add squash, but not the squash juice.
12. Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.
13. Cool and puree with a hand blender until very smooth.
14. Ladle puree into six warm bowls.
15. Serve immediately.

butternut squash, orange juice, brown sugar, cinnamon, unsalted butter, onion, granny smith apple, chicken stock, heavy cream, extra virgin olive oil

Taken from www.food.com/recipe/roasted-butternut-squash-soup-321782 (may not work)