Makes 6-8 servings
Ingredients:
3 Michigan Gala Apples (cored and diced)
2 cups butternut squash (roasted)
2 T. butter
1 large onion, finely chopped
½ tsp. nutmeg freshly ground
4 (or more) cups Low sodium Chicken stock or vegetable broth
1 T. Low sodium Chicken stock or vegetable broth
1 cup Michigan Apple cider
Light sour cream (to taste)
2 T. fresh chives
Instructions:
Peel squash and cut into '12' pieces. Place the squash in a bowl and toss very lightly with salt and pepper and a little Olive Oil or Canola oil.
Line a cookie sheet with parchment paper or foil and turn out the squash on to the cookie sheet. Roast at 450 degrees F for about 30 minutes. You want the squash to brown (caramelize) well.
Heat 2 T butter and 1 T broth in large soup pot over medium heat. Sauté onion in butter and broth over medium heat for 5 minutes, stir frequently, until translucent. Add nutmeg and continue to sauté for another minute. Core and dice apples and add to the onion mix. Add squash and rest of the broth and the apple cider and stir well. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered for about 10 minutes.
Place in blender and blend. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little cider if needed. Season it to taste with salt and white pepper. Ladle into bowls and add sour cream and chives.
DID YOU KNOW ... that Michigan grows over 132 Million pounds of squash and contributes over $12 Million dollars to the state's economy? One of your favorites is Butternut which can be roasted and also be pureed or mashed into soups, casseroles, breads, and muffins. Try wrapping it in foil with spices such as nutmeg and cinnamon and cooking it on the barbeque. All squashes are a good source of fiber and vitamin C.