Cream Of Butternut Soup
- 3 medium
- butternut squash, halved and seeds removed
- 3 - 4 Tbsp
- 2 clove
- 1 large
- diced onion
- 1/4 tsp
- each - ground clove and ground nutmeg
- 1 1/4 tsp
- 2 Tbsp
- 1 Tbsp
- 6 c
- chicken stock- homemade is best
- bay leaves & 4 sprigs thyme - wrapped in cheesecloth
- 2 c
- apple juice
- 2 c
- & pepper to taste
On a sheet pan, place prepared butternut halves, cut side up on pan...can rub with some butter for some added browning. Bake for about 30 minutes or until fork tender. Remove from oven and let cool.
Place bay leaves and thyme in a piece of cheese cloth and tie. Will use later or can just add them to soup and strain them out later.
With a spoon, remove squash from skin, and add to the onion mixture, blend together well and then add the brandy. Allow brandy to reduce some.
Next, add broth, apple juice and bouquet of thyme and bay leaves.
Simmer for 30 minutes. Remove the bouquet and remove soup from stove and cool.