Recipes From Local Chefs

Butternut squash soup with apple and fennel

By Chef Andrew Mersmann of the Red Feather



3 large butternut squash

2 cups diced apple

1 cup diced carrot

1 cup diced fennel

1 tablespoon minced ginger

1 cup vegetable stock or broth

1 cup apple cider

1 tablespoon brown sugar

1 tablespoon agave syrup


1.  Preheat oven to 350 degrees.

2. While the oven is heating, half and seed the 3 butternut squash.  Rub the
insides with olive oil and lightly dust with cinnamon and nutmeg. Place
flesh side down on a roasting pan and roast at 350 degrees for 30-40 minutes or
until the flesh is completely soft.

3. Once cooled, scoop the flesh from the skin of the squash.

4. Combine squash with other ingredients in a stock pot and bring to a
simmer on medium heat.

5. Continue to simmer for about 30 minutes, adding water if the liquid
level becomes too low.

6. Blend the product in small batches in a kitchen blender.

7. Finish with a touch of cream and/or butter for added richness or
leave it as it is for a vegan product.