Nuts for Butternut Squash

Fall has settled in here in Hoboken.  A cool breeze is rustling the leaves that are slowly donning their autumn finery.  You need something a warm to stay off the chill and soup fits the bill perfectly.

Last weekend E flew back to California to watch her beloved Cal Bears take on the USC Trojans.  Knowing she will probably need something to lift her spirits after the game(She did, the game was not pretty) I made a batch of her favorite soup, butternut squash.  She likes the soup more on the sweet than savory side, so I added some apples to take accomplish that.  Roasting the squash and some onion in the oven first also tends to bring out a little sweetness.  Here's the play by play.

• 2 butternut squash
• 1 large onion, preferably a sweet variety
• 1-2 tablespoons of neutral flavored oil such as canola
• 2 apples, preferably macintosh or golden delicious
• 8 cups of chicken stock or vegetable stock
• 1/4 teaspoon of nutmeg, preferably freshly ground
• Salt and pepper to taste
• creme fraiche for garnish (optional)

1. Pre-heat oven to 450 degrees Fahrenheit
2. Cut off 1/4 inch from top and bottom of butternut squash.  Peel with vegetable peeler until the orange flesh is visible.  Cut squash in half.  Requires sharp knife, some force, and much care!  Remove seeds and fibrous material.   Cut into roughly equal sized pieces.  Place in large bowl.
3. Rough chop onion, place in bowl with squash.
4. Add oil and stir to coat ingredients.  This will aid in the browning of the vegetables.
5. Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.
6. Remove from oven
7. Add stock to large pan
8. Core, peel and chop apples.  Add to stock.
9. Add butternut squash and onions to stock.
10. Add nutmeg and season with salt and pepper.
11. Bring to boil and reduce to simmer.  Let soup cook for 20 minutes.
12. Puree soup with an immersion blender or in batches in regular blender.  Do not overfill blender as hot soup will expand! 
13. Check for seasoning
14. Ladle into bowl and garnish with a dab of creme fraiche if desired.
15. Spoon into mouth until desired level of comfort is reached.