It may be spring but there is still snow on the ground in northern Alberta. This roasted butternut squash apple soup is sure to warm you up.
- 1 butternut squash
- 1 apple
- 3 carrots pealed
- 3 cups chicken stock or vegetable stock
- 1 cup of water
- 2 table spoons butter
- sea salt and pepper
- 1 table spoon of heavy cream in each bowl
- bacon for garnish
- thyme for garnish
pre-heat oven to 350. Cut butternut squash in half and clean. Place butter in the center of butternut squash . Roast the squash for an hour. Peel apple and core it. Place apple in with butternut squash and continue to roast. Cook for another 40 min. or in till apple and butternut squash are soft. Place carrots in a double boiler on stove top. Cook till soft. Place broth in saucepan over medium high heat and add water. combined carrots, butternut squash and apple to broth. While cooking use a hand blender to blend ingredients till smooth. Add salt and pepper. Place soup in bowls. Add 1 table spoon of heavy cream to each bowl. Garnish with bacon bits and thyme.