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1. Preheat the oven to 400 degrees.
2. Cut the squash in half lengthwise.
3. Place the halves, cut side up on a large baking sheet.
4. Sprinkle with salt and pepper.
5. Drizzle 1 tablespoon of oil over the top.
6. Place the apples and 2 cups of chicken stock in a separate baking pan.
7. Bake, along with the squash, until tender, which takes about 1 hour.
8. Allow both pans to cool.
9. Peel and core the additional apple, and cut into fine pieces.
10. Reserve for a garnish.
11. When the squash and apples are cool to the touch, remove the squash from the peel with a spoon and place in a food processor.
12. Peel the apple skins and cut into quarters.
13. Add theapples and 2 quarts of chicken stock to the squash.
14. Puree until the mixture is smooth.
15. Transfer the pureed mixture to a large soup pot.
16. Add the apple juice, butter, maple syrup, cinnamon, nutmeg, salt and pepper.
17. Over medium heat, bring soup to a simmer, and cook 20 minutes, thinning with additional stock, if desired.
18. Add cream, and continue to cook until just heated through.
19. Ladle into bowls and garnish with reserved diced apple.
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