Roasted Butternut Squash and Apple Soup with Maple and Dijon Cream

YIELD: 2 quarts

3 1⁄2 lbs. butternut squash
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 1⁄2 cups chopped onion
1 cup chopped cello carrots
1 1⁄2 cups Granny Smith apples, peeled, cored and diced
1 quart chicken stock
brown sugar to taste
salt and ground black pepper to taste
1 Tbsp. whipping cream
1⁄2 tsp. Dijon mustard
3⁄4 tsp. maple syrup

1. Preheat oven to 350°F.
2. Quarter butternut squash, remove seeds and brush lightly with

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