Harvest Butternut Squash Soup

We are in the heart of soup season. I love getting 3 servings of veggies in one delicious warm-you-up meal. This one is so sweet and creamy, Brik calls it pumpkin pie and prefers it cold, I like to dip focaccia bread in it. This soup also freezes well, so make a double batch for a heat and go meal in the future.

3 pounds butternut squash, halved and seeded
1 tablespoon olive oil
1 large onion, cut into large dice
1 pinch sucanat
3 large garlic cloves, thickly sliced
1 large potato, peeled and cubed
1 cup carrots, chopped
1 Granny Smith apple, peeled, cored, and sliced
1 quart chicken stock
1 dash cayenne pepper
¼ teaspoon nutmeg
1 teaspoon cinnamon plus some for garnish
salt
½ cup cream
1 cup freeze dried* apples for garnish

Preheat the oven to 375 degrees. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside. Place oil in a large pot over medium heat. Add the onion, and sugar, sauté for a few minutes, add garlic. Pour the chicken broth into the pot. Add the potatoes, carrot, apple and bring to a boil. Pressure for 6 minutes on high. Add the squash, use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, nutmeg, cinnamon, and salt, then stir in cream. Heat through, but do not boil. Ladle into bowls, and top with apples and a sprinkle of cinnamon.

*freeze dried fruits and vegetables are the premium of food storage. They rehydrate quickly and easily, retain most of their nutrients an taste almost as good as their fresh counterparts. They are also great snacks, even for babies. Pick up a can at Preparing Wisely and try them out.

links; Whole Foods for the Holiday's