Roasted Butternut Squash Soup
"Why this recipe works:Instead of onions, which imparted a sharp taste to our Roasted Butternut Squash Soup, we switched to shallots, which had a sweeter, milder flavor. Rather than start the soup’s base of shallots and chicken broth on the stovetop, we cooked the two elements in the oven. We started by tossing chopped shallots with oil and the squash. Once the vegetables browned, we added a bit of broth to deglaze the roasting pan and popped it back in the oven to reduce the broth and concentrate the flavor. Only after pureeing the soup in the blender did we turn on the stove and heat everything through...."
INGREDIENTS
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1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step)
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1 1/2 pounds Golden Delicious apples, peeled, cored, and chopped
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3 medium shallots, peeled and quartered
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1/4 cup vegetable oil
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Salt and pepper
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4 cups low-sodium chicken broth (see note)
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1 tablespoon maple syrup
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1 teaspoon cider vinegar
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1/8 teaspoon ground nutmeg
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1/4 cup heavy cream
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