Winter Squash Apple Butternut Soup

Ingredients

  • 1 tbsp. butter
  • 1 chopped small onion or shallot
  • 2 tbsp Sweet Vermouth
  • 2 cups roasted squash, such as Hubbard or Butternut
  • 1 ½ cup veggie broth
  • 1 cup water
  • 1 large sweet apple, peeled, cored and chopped small
  • 1 /2 potato, chopped small
  • ½ tbsp fresh thyme, chopped or ½ tsp dried
  • 2 sage leaves sliced or a pinch dried & ground
  • 1 tsp. salt & pepper to taste
  • ¼ tsp nutmeg
  • 1/3 cup half N half
  • sour cream
  • ¾ c sharp cheddar cheese, grated

Steps

  1. Poke slits in the squash to the center for vents. Roast squash whole in roasting pan filled with 1 inch apple cider or water in oven on 350 deg. For 30 -40 min. depending on size. Knife should insert easily.
  2. Remove from oven and cool slightly, then cut in half to cool enough to handle.
  3. Scoop out seeds and strings from center, peel and chop into 1 inch pieces.
  4. Melt butter in Dutch oven over medium heat & sauté onion till soft.
  5. Deglaze with Vermouth.
  6. Add broth and next 7 ingredients. 7. Bring to a boil, cover & reduce heat to simmer for 40 minutes.
  7. Remove from heat. In batches, puree the soup in blender or food processor.
  8. Return to heat and bring back just to boiling.
  9. Remove from heat and add half N half and stir.
  10. Ladle into bowls and top with cheese and dollop of sour cream.

Serves: 4-6

Credit: Camille Van Sant