Butternut Squash and Roasted Apple Soup

Ingredients:

1 large (4-5 lbs) butternut squash

3 tart apples (such as Granny Smith), peeled, cored and quartered

1/2 lb. shallots

Coarse salt and freshly ground black pepper

2 tsp fresh thyme leaves

1 3/4 cups apple cider

2 tbls unslated butter, cut in small pieces

4 cups chicken or vegetable stock

1/2 tsp ground coriander

Freshly grated nutmeg to taste

Salt and freshly ground black pepper, to taste

1 cup heavy cream

Preheat oven to 350 degrees

Line a baking sheet with foil

Cut the squash in half down its length and scoop out and discard the seeds. Place the halves cut side down on the baking sheet and roast until very tender, about 1 1/2 hours. When done, the neck of the squash will feel soft to the touch, the skin will be wrinkled and browned in spots, and the juices will have caramelized on teh pan. Leave the squash on the pan until it is cool enough to handle.

Meanwhile, combine the apples and shallots in a roasting pan. Season with salt and pepper and the thyme. Pour in 3/4 cup cider, then dot with the butter. Cover the pan with foil and roast for 1 hour.

Remove the foil from the pan and roast the apples and shallots another 30 to 45 minutes. When done, the shallots should be very tender and most of the juices should be absorbed. Let cool for several minutes.

Use food processor to puree the shallot and apple mixture, in batches, until smooth. Transfer to a large stock pot.

Cut the peel off the squash and puree the flesh, in batches if necessary, in food processor. Add the pureed squash to the stockpot.

Whisk the stock, the remaining cup of cider, the coriander and nutmeg into the vegetable puree. Bring to a boil and then reduce to a simmer. Season to taste with salt and pepper. Add the cream, and then return to a simmer. Cook for 1 minute.

If desired, serve garnished with croutons.

Makes 6 servings.