EPIC! Stratton

I present to you for your enjoyment, tonights Dinner:

Roasted Butternut Squash Soup

• 3 lbs butternut squash, peeled, seeded, and cut into 1-1/2”cubes
• 4 medium shallots, peeled and quartered 
• 4 cups veggie broth
• 1/4 cup olive oil
• 1/4 cup heavy cream
• 1-1/2 tablespoon maple syrup
• 1 teaspoon cider vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/8 teaspoon ground nutmeg

Set oven to 450 degrees F. Place rack in middle of oven. In a large pot, bowl, or roasting pan, mix squash, shallots, oil, salt, and pepper, by hand until the squash cubes are coated in oil. In a roasting pan, arrange squash and shallots in a single layer. Roast in oven for 45 minutes, stirring occasionally. At 45 minutes, add 1/2 cup broth to roasting pan, and cook for apx 5 more minutes, or until broth has almost completely cooked off. Remove squash from oven and transfer (generally in two batches) to blender. Puree squash/shallots/and remaining broth. Repeat with second batch. Pour puree into a large pot and add syrup, vinegar, nutmeg, and cream. Mix into puree, and heat to simmer. Add 1/4 cup water as needed to bring soup to desired consistency. 

Serve with french bread.