A tasty fall soup. This can be used as an appetizer or as a meal.
Halved the recipe for a smaller party or freeze the extra. Just defrost, reheat
and whisk together again.
Serves 20
2 quarts Vegetable broth
6 butternut squash
6 McIntosh apples
1/2 cup plus 2 tablespoons unsalted butter, melted
1/3 teaspoon ground cinnamon
4 leeks, trimmed, cleaned and sliced
Cut 4 butternut squash in half and scoop out the seeds. Core and quarter the apples. Generously brush the butternut squash with 1/2 cup melted butter. Fill the center of each squash with the apples, place them in the roasting pan, cover with foil and roast 35-40 minutes, or until tender when pricked with a fork. Scoop out the pulp from the skin, discarding the rind. Pass the squash pulp and apples through a food mill or blender. Transfer to a large bowl, add 1 quart of the vegetable stock, and set aside.
Peel, seed and cut into chunks the 2 remaining butternut squash. In a stockpot combine the squash, 1-tablespoon butter, chopped leek, cinnamon and 1 quart of the broth. Bring to a boil, then reduce the heat and simmer over medium-low heat for 35 - 40 minutes until the squash is tender. Puree the mixture in a food processor or blender until smooth.
In a large stockpot combine the two purees and season to taste with salt and pepper. Add a bit of hot water if the soup is too thick. Garnish with croutons or chopped scallions and serve.