The Recipe: Roasted Butternut Garlic & Apple Soup

1 Medium Sized Butternut Squash
1 Full Garlic
3 tbsp Olive Oil
1 Onion
1 Large carrot
1 Granny Smith Apple
4 Cups of Chicken Stock
3/4 Cup of Riesling
½ tsp of Cinnamon
½ tsp of Nutmeg
½ tsp of Cloves
½ tsp of Allspice
1 Cup of 2% or Skim Milk
Salt
Pepper

Start by cutting squash into cubes, drizzle with 1 ½ tbsp of olive oil and coat. Roast cubes for 30-45 minutes @ 350F until tender on a cookie sheet, ensuring the edges do not burn or crisp. Cut the top off of garlic so the top of the cloves are exposed, drizzle with olive oil and salt and pepper, wrap in tin foil and roast with the squash.

In a stock pot on the stovetop, dice carrots and onion and sautee on medium heat with rest of olive oil, careful not to brown the onions (requires frequent stirring). After about 7 minutes add peeled and cubed apple piece to pot. Once apples, carrots and onions are soft, approx 12-15 minutes, add stock, wine, roasted squash, garlic (let garlic cool and gently squeeze cloves out of there skins) and spices. Bring contents to a boil and cook for a couple minutes to ensure alcohol burned off and reduce to low heat.

Use a hand blender to puree contents of pot, ensuring all lumps are removed. If you do not have a hand blender, you can use a traditional blender (be careful as hot liquid in a blender will create pressure and could pop the lid off, blend small quantities at a time). When ready to serve stir in the milk and salt and pepper to taste, leave on stove top just long enough to bring milk up to heat.