1 large Butternut squash
1 Granny Smith apple (peeled, cored and diced)
¼ small onion, roughly chopped
1 oz. butter
1 qt. chicken stock
½ teaspoon cinnamon
2 oz. heavy cream
1 tablespoon dark brown sugar
Cut the squash in half, length-wise. Scoop out seeds. Place open side down on greased sheet pan and roast at 350’ for 30-45 minutes. Remove from oven and let cool before scooping out the squash from the skin.
In a large sauce pan, saute the onion and apple in 1 oz. of butter for five minutes. Add chicken stock, cinnamon, brown sugar and the squash. Simmer over low heat for approx. 1 hour, then puree the mixture using a handheld immersion blender, liquid blender or food processor.
Strain through a fine mesh strainer and return the pot to the burner. Add the cream and simmer again for three to five minutes until heated through. Adjust the seasoning with salt and pepper and more brown sugar if desired. Enjoy!