Cooking Instructions
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Step 1
In a large dutch oven, heat
Olive Oil (1 Tbsp)
over medium heat. Add the
Apples (3)
,
Onion (1)
,
Carrots (2)
, and
Kosher Salt (1/2 tsp)
.
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 (1/2 tsp)
and
Ground Nutmeg (1/4 tsp)
and cook for an additional minute or so until very fragrant.
Step 3
Add the oven-roasted
Butternut Squash (6 1/2 cups)
and
Vegetable Broth (6 cups)
. 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 (1/2 cup)
and
Calvados Apple Brandy (1/4 cup)
. Heat the soup over medium heat, stirring occasionally until it's hot. Taste and adjust seasoning if needed.
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