Cooking Instructions
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Step 1
In a large dutch oven, heat
Olive Oil (15 mL)
over medium heat. Add the
Apples (3)
,
Onion (1)
,
Carrots (2)
, and
Kosher Salt (3 g)
.
Step 2
Saute until softened and onions are slightly translucent (do not brown, adjust heat lower if vegetables start to take on color). Add the
Ground Cinnamon (1 g)
and
Ground Nutmeg (as needed)
and cook for an additional minute or so until very fragrant.
Step 3
Add the oven-roasted
Butternut Squash (905 g)
and
Vegetable Broth (1.4 L)
. Heat just to boiling, then reduce heat to low and cover with the lid slightly askew. Simmer for 10 minutes.
Step 4
Working in batches transfer the mixture to a blender and puree until smooth. If soup is too thick, add additional broth about half a cup at a time.
Step 5
Return the soup to the dutch oven, and add the
Heavy Cream (120 mL)
and
Calvados Apple Brandy (60 mL)
. Heat the soup over medium heat, stirring occasionally until it's hot. Taste and adjust seasoning if needed.
