Butternut Squash Soup

Butternut Squash Ginger Apple Soup       Nancy Harrison

Ingredients


6 cups vegetable stock

1 can coconut milk

1 yellow onion, chopped

1 carrot diced
1/4 cup peeled and sliced ginger root
2 large Fuji apples, peeled, seeded and chopped
6 cups butternut squash purée 

Roast squash, onion, apples in 400* oven until soft, put in blender in small batches and puree until well-blended and full-bodied
1 star anise
1/4-1/2 cups pure Maple Syrup

1/2 tsp cinnamon

1/2 tsp grated nutmeg

1 teaspoon kosher salt
1/2 teaspoon white pepper
1 cup cream

Directions

In a large soup pot, bring stock, ginger to a boil. Reduce heat and simmer 20 minutes.
Stir in the squash and star anise. Simmer 30-40 minutes on low. Add salt and pepper and blend with an immersion blender or by small batches in a blender. Add cream while blending and taste to check the seasoning. Strain through a fine-mesh strainer and chill.

Top with roasted pumpkin seeds, fried sage leaves (fresh), pinon nuts, etc.