Chen Family Roasted Butternut Squash and Apple Soup

Ingredients:

2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions (not red), chopped 1 large carrot, chopped 1 stalk celery, chopped 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (about 4 apples) 2 cups low sodium chicken stock (about 1 can) 2 cups apple cider 1/4 cup half-and-half 1 bay leaf 4 sprigs fresh thyme salt and pepper as preferred fresh croutons (optional)

Directions:

- Preheat oven to 375 degrees. Peel the squash, remove seeds and cut into chunks. Toss in baking tray with olive oil, salt and pepper. Roast for 40 minutes or until tender, but not brown.

- Heat the butter and olive oil in a large pot and add onions, carrots, celery, bay leaf and thyme. Add salt and sweat the vegetables for 15 to 20 minutes until vegetables are tender, but not brown. Stir occasionally, making sure to scrape the bottom of the pot.

- Meanwhile, add apples, salt, pepper and two cups of stock to the pot. Bring to a boil, cover, and cook over low heat for 10 minutes. Add the squash and cook until the apples are very soft. Remove bay leaf and thyme. Process the soup in a blender until smooth.

- Pour the soup back into the pot. Add the apple cider and additional broth to reach desired consistency. Add 1/4 cup of half-and-half. Add salt and pepper to taste.

- Fresh croutons on top optional.