Apple-Butternut Squash Soup
4 tablespoons unsalted butter
2 leeks, well washed and coarsely chopped
2 stalks celery, coarsely chopped
2 medium carrots, scrubbed and coarsely chopped
1 butternut squash
2 tart apples, peeled, cored and coarsely chopped
2 teaspoons coarsely chopped fresh rosemary
3 cups chicken stock
1 cup apple cider
Cut the butternut squash in half and remove the seeds. Place in a roasting pan, cover with foil and roast 35-40 minutes at 425 degrees until tender when pricked with a fork. Remove from oven, let cool and then scoop out the filling from the skin, discarding the rind.
Melt the butter in a large soup pot. Add the leeks, celery and carrots. Sauté over medium-high heat until the leeks are tender and very fragrant. Add the squash, apples, seasonings, stock and cider. Bring to a simmer and cook gently, partially covered, over low heat, about 30 minutes. Remove from the heat and allow to cool.
Puree the soup in a blender. Return to the soup pot and season to taste with salt and freshly ground black pepper.