Ingredients

2 Med-Lg butternut squashes

4C chicken broth

2 carrots, chopped into 1" pieces

2 apples, chopped into 1" slices

6 shallots, roughly chopped

1/2 stick butter

1/4C white wine

2t salt

2t pep

2t brown sugar

2t ginger

2t nutmeg

cream, for serving

Preparation

  1. set oven to 350
  2. Halve squashes, rub with OO and roast for one hour.
  3. chop veggies
  4. melt butter and saute shallots for about 5 mins.
  5. add carrots and apples while cubing squash
  6. add all salt / pep, sugar, nutmeg, ginger and wine to mixture
  7. add broth and bring to a boil then turn down and let simmer for 20 minutes until carrots are fork tender
  8. add squash to pot and stir
  9. in batches, add to blender and puree
  10. add cream upon serving