Ingredients
2
apples (sweet variety), ½ inch dice
3
tbsp butter, plus extra butter to brush on squash
2
cups white wine (Chardonnay)
4
cups low sodium chicken broth (vegetable stock is okay too)
Directions
1.
1. Preheat oven to 400ºF(205ºC). Cut the squash in half lengthwise, discard seeds, season with salt and pepper, and brush with melted butter. Roast squash on a baking sheet until tender and caramelized. Cooking should take about 30 to 40 minutes and you should be able to pierce with a thin skewer or a pairing knife. Let squash cool slightly, then scoop out flesh with spoon and set aside.
2.
2. Lightly toss apples with a tablespoon of melted butter, brown sugar, salt and pepper. Roast apples in 400ºF(205ºC) oven until cooked and browned, about 10 minutes. Keep an eye on this to make sure that the apples donât burn. Set aside to cool.
3.
3. In Dutch oven or large sauce pan over medium heat, sauté onion, garlic and 2 tablespoons butter until translucent. You are looking for more of a sweat, you do not want to caramelize the onion. Add white wine and half of the apples, bring the liquid to a full boil. Reduce heat and cook over low heat to reduce wine until almost evaporated. Add squash flesh and stir in chicken stock. Cook for a minimum of 30 minutes with lid on, stirring every 5 minutes so that it does not stick to the bottom of the pot.
4.
4. Blend in the blender or with an immersion blender until smooth. If you are using a blender, be very careful and work small portions at a time. Once blended, pour through fine strainer for good measure. By now, the soup should be smooth and silky. Season with salt and pepper to make the final adjustment.
5.
5. Ladle into a serving dish and garnish with crumbled Roquefort and the remaining roasted apples. I also like a little drizzle of nice extra virgin olive oil. Serve with a glass of Chardonnay and enjoy the taste of the season!
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