Butternut Squash Soup

This is a recipe of my own creation during a week of winter cold.  I love making a pot of soup once a week and freezing half for a day when I'm too busy too cook.

Preheat oven to 375 degrees.

1 large butternut squash, peeled, seeded and chopped into chunks
1 large onion, diced
3 stalks celery, diced fine
1 carrot, peeled and chopped
1 granny smith apple, peeled and chopped
1/4 cup butter, melted
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper

1 32 oz. Kitchen Basics Chicken Stock
1 pint heavy cream
1/2 teaspoon Chinese Five Spice
1/2 teaspoon ground coriander
1/8 teaspoon nutmeg
1 teaspoon sugar
1/8 teaspoon cayenne pepper

In a small dish melt the butter in the microwave.  Add the olive oil and stir to combine.
In a larger mixing bowl combine the squash, onion, celery, carrot, apple and butter mixture, salt and pepper.  Toss to coat all the vegetables.

Distribute the vegetable mixture in a dutch oven and cover.  
Roast the vegetables for about 45 to 60 minutes until caramelized.  (Stir about every 20 minutes so the carmilization is uniform)
Add the chicken stock and spices and stir to break up the roasted bits on the bottom of the pot.
Replace the lid and cook for about 30 minutes.

Remove the pot from the oven and add the heavy cream.  Stir to combine.
Process the entire contents of the pot in small batches in a blender to create a smooth creamy texture. Take care as the liquid is hot.
Alternatively, use a hand emulsifier directly in the pot.  I found that the texture isn't as creamy, but it tastes just as good.

Top with roasted pecans and a dollop of sour cream.

If the soup is too thick, thin with more chicken stock until the desired consistency is achieved.

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