Roasted Butternut Squash and Apple Bisque
1 large white onion, sliced
6 ea red apples, quartered
3 pounds butternut squash, peeled and cubed
1 large carrot, peeled and cut into 1 inch chunks
2 tbsp EVOO
4 cloves garlic, thinly sliced
4 c housemade veg stock
4 c apple cider
2 sprigs thyme
1 bay leaf
Preheat oven to 425. Toss squash and carrot on pans and roast until well browned and 40 minutes. Set aside
In a pot add heat oil. Add onion and garlic, lower heat to medium and cook until slightly browned about 10 minutes about translucent.
Add squash and carrot to saucepan. Pour in cider and veg stock, thyme, bay and return to medium high heat. Simmer until all vegetables are soft. Discard thyme and bay leaves.
Puree and taste for seasoning. Thin if necessary but this soup should be ready to serve.
YIELD – 2 quarts