Roasted Butternut Squash Soup
with Apple Honey
Ingredients
Chef Josh Meeker
- 2 Whole Butter Nut Squash
- 2 Oz Olive Oil
- 2 Carrots (peeled, medium dice)
- 2 Onions (medium dice)
- 3 Celery Ribs (medium dice)
- 1 oz Fresh Ginger (peeled and sliced), optional
- 5 Garlic Cloves (sliced)
- 1-2 Honeycrisp Apples (peeled, medium dice)
- 10-12 Cups Vegetable Stock
- Salt and Pepper to taste
Yield: 1 ½ Gallons
Apple Honey
- 1 Gallon Apple Cider
- 1 Whole Cinnamon Stick
Directions
1. Pre-heat the oven to 425 Degrees
2. Combine apple cider and cinnamon stick in a pot. Cook on medium heat until reduced to 1-1/2 cups or until honey like consistency.
3. Split butternut squash lengthwise and remove seeds. Season with salt, pepper, and olive oil.
4. Place cut side down on the sheet pan lined with parchment paper. Roast about an hour or until tender.
5. While squash is cooking, combine carrots, onions, celery, and olive oil in a soup pot.
6. Sauté for 5-10 minutes until vegetables are tender, then add apple, ginger, and garlic. Continue to cook for 5 minutes, stirring occasionally.
7. Next, add vegetable stock and season with salt and pepper. Scoop out flesh of the butternut squash and add to the soup. Cook for 15 min longer.
8. Let cool slightly and puree soup with an immersion blender or traditional blender until smooth. Place soup in bowls and drizzle with apple honey.