Butternut Squash Soup

Kara Bagley 3 pounds butternut squash, halved and seeded

1 tablespoon olive oil

1 large onion, cut into large dice

1 pinch sugar

3 large garlic cloves, thickly sliced

1 large potato, peeled and cubed

1 cup diced carrots

1 Granny Smith apple, peeled, cored, and sliced

1 quart chicken stock

1 dash cayenne pepper

¼ teaspoon nutmeg

1 teaspoon cinnamon salt

½ cup sour cream

1 cup freeze dried apples for garnish

Preheat the oven to 375 degrees. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside. Place oil in a large pot over medium heat. Add the onion, and sugar, saute for a few minutes, add garlic. Pour the chicken broth into the pot. Add the potatoes, carrot, apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, nutmeg, cinnamon, and salt, then stir in cream. Heat through, but do not boil. Ladle into bowls, and top with freezer dried apples.