09/03/30: Recipe - Maple Roasted Squash Soup

• 2 large butternut squash, peeled and cubed
• 2 large (3 medium) onions, rough chopped
• 2 large apples, cored and rough chopped
• 2 large carrots, peeled and rough chopped
• 8 cloves garlic, peeled
• 1½ cups maple syrup
• ¼ - ½ cup grape seed oil
• Water
• 1½ cup 10% cream
• ½ cup milk
• Salt and pepper

Directions

1. Prepare squash, onions, apples, carrots and garlic and put into two large roasting pans.
2. Drizzle with the maple syrup and grape seed oil and toss.
3. Roast in preheated oven (350F) for about 30 minutes, or until veggies are fully cooked and tender.
4. Remove veggies from oven and let cool
5. Put all veggies (and their juice) in large pot and add enough water to cover. (seems strange, but it’s the best way to approximate the right amount of water.)
6. Transfer - batch at a time - into blender, and puree until smooth. Pour into separate bowl until large pot is emptied. Pour all pureed soup back into pot.
7. Add cream and milk.
8. Add salt and pepper to taste.
9. Reheat soup, stirring frequently to prevent boiling.