Ingredients

1 medium butternut squash
4 Tbsp Basil infused olive oil, divided
2 shallots, minced
2 garlic cloves, minced
2 Golden Delicious apples, peeled and diced
1 bay leaf
2 tsp grated ginger
½ tsp ground turmeric
4 cups chicken stock
1 cup table (18%) cream
Sea salt and ground black pepper

Instructions

Preheat the oven to 375°F. Line a rimmed baking tray with parchment paper.

Peel and slice the squash in half vertically, slice each half (slices should be 1–1½ inches thick), and place on the prepared baking tray. Drizzle with 3 Tbsp of the olive oil, turning to coat each piece well. Roast for 25 minutes.

In a soup pot, sauté the shallots and garlic in the remaining 1 Tbsp of olive oil for a few minutes until tender. Add the squash, apples, bay leaf, ginger, turmeric, and then the chicken stock. Bring to a boil, turn down the heat, and let simmer, covered, for 30 minutes, until the squash and apples are very tender. (You can also throw it into a slow cooker and let it cook on low for 6–8 hours, if you prefer.) Remove the bay leaf.

Let the soup cool slightly and then use an immersion or regular blender to blend it until creamy and smooth.

Add the cream and reheat gently, stirring well. Season with salt and pepper to taste, and garnish with a drizzle of olive oil and a sprinkle of croutons, if using.

Source:

THE OLIVE OIL & VINEGAR
LOVER'S COOKBOOK
Emily Lycopolus