Squash and apple soup

6 Granny Smith apples

3 large shallots, roughly diced

6 cloves garlic, chopped

900 g butternut squash, peeled and roughly diced

1 lemon, juiced

120 mL maple syrup

300 mL apple juice

1.2 L vegetable stock

150 mL white wine

300 mL heavy whipping cream

vegetable oil

salt

white pepper

Method

Preheat oven to 450°F (230°C). Put squash and maple syrup in a large bowl and coat all pieces with syrup. Turn squash onto a single layer on a flat, ovenproof pan. Roast for 15 minutes until the squash browns slightly.

Peel and core apples, then cut into small pieces.

Heat the oil in a medium-sized pot over medium heat. Add the shallots and garlic and sauté for 2 minutes. Add the apple pieces, white wine, and apple juice at the same time. Cook until liquid is reduced by half.

Add the stock and bring to a boil. Add the roasted squash into the pot, making sure to scrape in all the pieces and juices from the pan. Add the cream and reduce heat to a simmer. Allow mixture to simmer until the apples and squash are soft.

With a hand blender, blend the soup until smooth. Add lemon juice and season with salt and pepper.

Note: There are many great ways to garnish this soup. For example, fan fresh apple slices on top and drizzle with yogurt. Or, spoon on slightly whipped cream and sprinkle with cinnamon and chives.

Yield: six servings

Recipe courtesy of David Robertson, chef and co-owner of the Dirty Apron Cooking School, Vancouver, Canada. Printed with permission. All rights reserved.