Preheat oven to 400˚ F.
Split the butternut squash lengthwise and use
a spoon to scoop out the seeds. Place the
squash halves cut side down on a rimmed
sheet pan. Pour 1½ cups of water into the
pan and roast in the oven for about 40 minutes–or until the squash is easily pierced with a paring
knife. You may need to check and add more water as it roasts. Remove from the oven when
tender and set aside to cool a bit.
In a medium stockpot, saute the leek and red onion with two tablespoons of butter. Do not let
them brown. Add the thyme leaves and apple, sauté 2 minutes more, until the thyme leaves are
fragrant. Scoop out the roasted squash pulp from the skin and add to the stockpot; discard skin.
Pour enough stock to cover and add the cream. Bring the soup to a boil, and then reduce heat
to simmer. Continue to simmer until the apples are soft and tender, about 15 minutes. Taste and
adjust seasonings for salt and pepper.
Puree the soup in batches in a blender until smooth. Taste and add the sherry vinegar as needed
for desired flavor balance. Serve with minced chives for garnish.
Recipe by Draeger’s Cooking School
