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Trail Appliances BC:quality(75))
Ingredients: yield 4 litres
2 kg butternut squash, cubed1 tablespoon sunflower oil2 granny smith apples, peeled and cubed1 cup pumpkin puree3 litres vegetable stock2 tablespoons honey1 tablespoon cinnamon, ground2 teaspoons ginger, ground2 teaspoons nutmeg, ground1 teaspoon cloves, ground1 teaspoon allspice, groundSalt and pepper to taste
Preheat oven to 350F convection bake.
Peel and cut the butternut squash into 1 inch cubes. Toss the cubes in sunflower oil, then lay on a parchment lined baking tray. Roast at 350F for 11-12 minutes, until the squash has begun to soften and darken slightly at the edges
Remove squash to large soup pot and add vegetable stock, apples, and pumpkin puree. Bring to a simmer over medium high heat.
Remove the pot from heat, and puree thoroughly with an immersion blender. Return to heat and add seasonings. Allow to simmer over medium low heat for 5 minutes before adjusting flavours. Serve hot.
Bon appetit!
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