Recipe: Roasted Butternut Squash and Apple Soup - Tiverton-Little ...

?

Looking to add something new to the Thanksgiving table to really wow your guests this year? Try this recipe for roasted butternut squash and apple soup.

This combination of classic fall flavors concocted by Acacia Cafe Food Truck owner and chef Dawn Brooks-Rapp combines local ingredients for a twist on a traditional favorite.

Brooks-Rapp likes to buy local when she can. This not only supports her fellow local business owners, but guarantees freshness and bold flavors. She routinely uses produce from Walker's Roadside Stand in Little Compton.

Roasted Butternut Squash and Apple Soup:

• 2 medium vidalia sweet onions
• 1 whole butternut squash
• Four Courtland Apples
• Salt
• White pepper
• Four cups vegetable Stock
• 1/2 pint light cream
• Nutmeg

Directions:

Preheat oven to 325 degrees. Spray a cooking sheet and place peeled and chopped onion, peeled and cubed squash ?and cored apples (skins on). Bake for about 45 minutes or until the sqaush is fork tender.

Scrape apple pulp off skins into a soup pot with other vegetables. Add vegetable stock until there is enough so that the liquid covers about one inch above the vegetables.?Allow to simmer on low heat for about 10 minutes.

Add cream and salt and pepper. Add nutmeg to taste, for best results shave in fresh nutmeg.

Using a food processor or immersion blender, blend ingredients until they are smooth. Add more salt and pepper now if necessary.

Serve and enjoy!

Source: http://tiverton.patch.com/articles/recipe-roasted-butternut-squash-and-apple-soup

game of thrones season 2 trailer sag award winners girl scout cookies screen actors guild