Butternut Squash Soup

INGREDIENTS

• 1/4 C EVOO
• 1 tsp salt
• 1 butternut squash
• 1 acorn squash
• 1 entire stick of butter
• 1 onion or one washed leek
• 2 cloves of garlic
• 1 Granny Smith apple
• 1 C pumpkin puree
• 4 C chicken stock
• 1/2 C heavy cream (at the end)
• 1/2 tsp nutmeg
• scant black pepper

STEP BY STEP

1. Peel and cut up butternut and acorn squashes into 1/2 inch pieces
2. Toss in 2 TBL EVOO and 1 tsp salt
3. Bake at 450º for about 30 minutes
4. Sautee onion, garlic and apple in 2 TBL EVOO
5. Add pumpkin puree and saute until it starts to bubble
6. Add 1/2 of the chicken stock and stir to incorporate
7. Toss cooked squash with the nutmeg and black pepper
8. Add to the stock pot
9. Remove from heat
10. Add the remainder of the chicken stock
11. Put into blender and puree
12. Whip cream until you have peaks, then stir in (optional) 1 TBL Calvados liquor
13. Serve topped with cream mixture, croutons and chopped parsley or cilantro
14. Sprinkle with grated parmesan