Roasted Butternut Squash Soup

1. 1

   Preheat oven to 450.

2. 2

   In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.

3. 3

   Add the orange juice, dark brown sugar, and cinnamon stick.

4. 4

   Cover and bake for 1 hour or until tender.

5. 5

   Discard cinnamon stick, drain and set juice aside.

6. 6

   In a heavy-bottomed stock pot place the butter, leeks, onion and apple.

7. 7

   Cook slowly over a medium flame, stirring frequently until very tender.

8. 8

   Do not allow to color.

9. 9

   Add 4 cups chicken stock or vegetable bouillon.

10. 10

    Bring to a low boil.

11. 11

    Add squash, but not the squash juice.

12. 12

    Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.

13. 13

    Cool and puree with a hand blender until very smooth.

14. 14

    Ladle puree into six warm bowls.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.