Friday, October 1, 2010
Roasted Squash & Apple Soup
3 lbs squash
2 medium apples, halved and cored
1 head garlic
4 cups chicken stock
Salt and pepper to taste
Pinch of nutmeg
Sprigs of fresh thyme for garnish
Cut squash in half, scoop out seeds and place cut side down on a parchment lined baking sheet.
Cut garlic head in half and place cut side down with squash on baking sheet.
Place apples cut side down on baking sheet as well.
Bake at 350º for 35-40 minutes.
Scoop squash and apples from skins and place in saucepan. Squeeze roasted garlic halves from their skins into saucepan as well. Add 3 cups of the chicken stock and with an immersion blender, blend until smooth. Add more stock to achieve desired consistency. Heat then add salt and pepper to taste. Add nutmeg.
Garnish each serving with a sprig of thyme, if you are so inclined.