Stuffed Monster Heads
Maple Apple Squash Soup
This soup is a great first course or even for a hearty lunch on a chilly fall day. The best flavors of fall are blended into this soup. It is perfect for a busy day menu because it tastes best after sitting for two days to let the flavors develop.
1 pound butternut squash, peeled and cubed
1/2 cup butter, divided
4 tablespoons real maple syrup (not maple flavored syrup)
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
3 tablespoons flour
2 cups chicken stock or broth
2 cups unsweetened apple sauce
1 cup coarsely chopped tart apples
2 cups light cream
salt and white pepper to taste
Boil or microwave squash until tender. Mash squash with 4 tablespoons butter, maple syrup, brown sugar, cinnamon, and ginger. Melt the remaining butter in a large pot over medium heat. Add the flour and cook for 3 minutes, stirring well. Add the chicken stock. Cook and stir for a few more minutes until the soup has thickened. Add the squash mixture, applesauce, and apples. Continue to cook until the soup is thoroughly heated, stirring frequently. Once warmed, stir in the cream and heat until the soup just starts to bubble. Remove from the heat. Cool and refrigerate for at least 12 hours and up to three days. Reheat over medium heat until warmed through. Taste and adjust seasonings.
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