- 1 large butternut squash
- 1 tart apple, like pink lady or granny smith
- 2 tablespoons sunflower oil
- 2 teaspoons kosher salt
Peel, deseed and cut squash and apple into rough 1 inch cubes. Toss with oil and salt and roast on a parchment paper lined baking sheet at 375 degrees for 45 minutes until golden brown.
- 2 tablespoons sunflower oil
- 4 medium shallots
- 1 inch piece fresh ginger
Heat a large dutch oven over medium heat while squash is roasting and add oil, shallots and ginger. sweat slowly for about 20 minutes until aromatic but not browned add roasted squash and add:
- 5 cups chicken stock
Bring to a boil and simmer for 30 minutes until everything is falling apart. puree in a powerful blender until silky smooth, add:
- 1 cup heavy cream
Taste and adjust seasoning with salt, pepper, maple syrup and a splash of cider vinegar. serve with a drizzle of toasted pumpkin seed oil or brown bread croutons.