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Maple Roasted Squash and Apple Soup
Sweet-tart apple combines with mild butternut squash and a hint of maple syrup in this creamy soup.
Makes about 2 servings
10 oz butternut squash, peeled, seeded and coarsely chopped
2 1/2 Tbsp maple syrup
1 Tbsp olive oil
1 large shallot, coarsely chopped
2 cloves garlic, minced
1 Granny Smith apple, peeled, cored and chopped
6 1/2 Tbsp apple juice
3 Tbsp white wine
1 1/2 cups vegetable stock
6 1/2 Tbsp whipping cream (35% MF)
Juice of 1/2 a lemon
Salt and white pepper to taste
1. Preheat the oven to 450°F. On a large rimmed baking sheet, toss the squash with the maple syrup until the squash is well covered. Spread the squash out on the baking sheet, then roast until it browns slightly, about 15 minutes. Remove from the oven and set aside.
2. In a medium saucepan over medium heat, heat the olive oil. Add the shallot and garlic and cook, stirring, for 2 minutes. Add the apple, apple juice and white wine, then let it bubble until the liquid has reduced by half.
3. Pour in the vegetable stock and bring the soup to a boil over medium-high heat. Add the roasted squash to the pot, making sure to scrape all the pieces and juices in. Add the cream, reduce the heat to medium-low and simmer, uncovered, for about 5 minutes.
4. Remove the pot from the heat. Using an immersion blender in the pot, blend the soup until smooth. Stir in the lemon juice and season with salt and pepper to taste.
By Chef David Robertson, Owner of The Dirty Apron Cooking School & Delicatessen, Vancouver, BC. Excerpted from “The Soup Sisters Family Cookbook: More Than 100 Family-Friendly Recipes to Make and Share With Kids of All Ages” edited by Sharon Hapton with Gwendolyn Richards. Copyright © 2017 Sharon Hapton. Illustrations © 2017 Dean Stanton. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.