Spicy Roasted Squash Soup

Ingredients

• 1 recipe roasted butternut squash, cut into chunks
• 1 Granny Smith apple, unpeeled, diced
• 1 cup mirepoix, onion, carrot, celery to = 1 cup (1/2, 1/4, 1/4 cup respectively)
• 2 tablespoons olive oil
• 10 -12 cups chicken stock, or just to cover squash
• 2 cups whipping cream, if desired

Method

• Saute mirepoix in olive oil until soft. Add spicy squash. Cover with stock by 2-3 inches. Bring to boil and simmer for about 20-30 minutes. Puree with hand blender. Add whipping cream if desired and correct seasoning.

Notes

• SERVINGS: 8
• SOURCE: Apple Charlotte