Ingredients
1large butternut squashhalved lengthwise, seeded
2tbspbutteror more to taste
3large shallotschopped
6cupschicken stockor more as desired, divided
3Granny Smith applescored and chopped
Preparation
Preheat the oven to 350 degrees F (175 degrees C).
Pour enough water into a baking dish to be about ¾-inch deep.
Place squash halves into the water with the cut side facing up.
Roast in the preheated oven for 45 to 50 minutes until a fork easily pierces through the flesh.
Remove from the oven, then flip the squash.
Allow to cool.
Melt the butter in a large pot over medium heat.
Saute the shallots in hot butter for 5 to 7 minutes until softened.
Pour 3 to 5 cups of chicken stock into the pot, then stir.
Add the apples to the stock, then bring the mixture to a boil.
Reduce the heat to medium-low, and simmer for 20 to 30 minutes until the apples are tender.
Use a fork to scrape the flesh from the butternut squash.
Add the squash to the simmering stock.
Add the remaining 3 cups of stock to the pot.
Bring the mixture to a simmer, and continue to cook for 5 to 10 minutes until everything is heated through.
Puree soup with an immersion blender until smooth.
Serve warm, and enjoy!
