Singletree Soup Nazi

A great fall soup. Its light, sweet and tasty

INGREDIENTS

• 5 lb (gross) Butternut Squash, peeled, cleaned of seeds, and cubed into about 1 1/2 inch chunks. About 4 lbs (net)
• 2 Apples. Honeycrsip or Granny Smith. Peeled and cubed
• 1 large sweet onion peeled and quartered
• 8 cups of Chicken Stock
• About 8 medium Sage leaves, diced fine (or about 1 tsp powdered sage)
• 4 Cloves of Garlic – diced fine or crushed
• 1 Tbsp finely ground fresh Ginger
• 6 Slices Bacon – cooked crisp and crumbled
• Creme Fraiche
• Olive oil
• Salt and Pepper

SPECIAL EQUIPMENT

• Immersion Blender

PREPARATION

Roast the Squash

• Preheat oven to 425 deg F
• Spread Squash and Onions in a baking sheet. Drizzle with Olive Oil and season well with Salt and Pepper
• Roast in 425 deg F oven until Squash is soft, about 40 minutes

While the Squash is Roasting

• Bring half of the Chicken Stock to a boil in a large stock pot
• Add Garlic, Sage, and Ginger. Simmer on low while squash is roasting

When the Squash is done Roasting

• Remove Squash and Onions from oven and add to stock pot.
• Add Apples to stock pot
• Simmer one medium until Squash and Apples are fall apart tender (almost mush)
• Using an Immersion Blender, puree the contents of the stock pot.
• Add salt and pepper to taste
• Add remaining Chicken Stock, a bit at a time, continuing with the immersion blender, until the desired consistency of the soup is reached

SERVING

• Top with a dollop of creme fraiche and some bacon crumbles