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 olive oil. Bake on a sheet pan for up to 75 minutes
3.when squash is cool to the touch, peel the skin and chop the flesh.
4. In a medium saucean, melt butter over medium-high heat. Saute the onions, carrots and apples briefly.
5. Add squash and chicken stock and bring to a boil.
6. Reduce heat and simmer over medium heat for 20 minutes or until apples and carrots are tender.
7. Using a bar or hand blender, puree the soup and add brown sugar to taste, being careful not to make the soup too sweet.
8. Add salt and pepper to taste.
9. whip whipping cream. Add in Dijon mustard and maple syrup.
10. Serve soup hot with maple and Dijon cream garnish.
Recipe by Boban Kovachevich, Executive Chef at Harrison Hot Springs Resorts & Spa, Delaware North Companies.