Maple Butternut Squash and Apple Soup
- 2 butternut squash (or 1 medium squash)
- 1-2 tsp olive oil
- 2 Tbsp pure maple syrup from Canada
- Coarse-grained salt and cracked black pepper, to taste
- 4-6 cloves of garlic, peeled, cut in half lengthwise, sprouts removed
- Fresh thyme sprigs
- 2 Northern Spy, Rome Beauty or other baking apple
- 4 cups homemade chicken stock or canned chicken broth
- Preheat oven to 375°F. Cut the squash in half lengthwise. Remove the seeds.
- Peel, core and cut the apples into quarters. Brush cut surfaces of squash and apples with pure maple syrup and then the oil.
- Season apples with coarse-grained salt and cracked black pepper. Set apples aside.
- Place squash on a cookie sheet, tuck the garlic and one sprig of thyme in the cavity of each half.
- Place cut side down on a cookie sheet and bake 15 minutes.
- Place apples on cookie sheet with squash and continue baking until squash and apples are completely soft and tender about 15-20 minutes more.
- When the squash is just cool enough to handle, scrape the meat from the skin, place in a medium sauce-pot along with the cooked garlic, discard the thyme sprig.
- Using a potato masher, mash apples and squash. If a smoother texture is desired, pass through a ricer or food mill.
- Pour only enough chicken broth to achieve desired soup consistency. For a thinner soup use more stock, for a thicker heartier version, use less stock.
- Turn heat to medium high and heat, stirring constantly until soup comes to a boil. Turn off heat. Taste and adjust seasonings with salt and pepper and pure maple syrup.
- Serve immediately.