1 pound peeled and cubed butternut squash
1 tablespoon canola oil
1 small onion coarsely chopped
2 cloves garlic, peeled and smashed
3 green apples, cored, peeled and cubed
1 cup apple cider
2 cups chicken or vegetable stock
1 cup evaporated skim milk
1 teaspoon kosher salt
¼ teaspoon cayenne pepper (optional)
2-tablespoons toasted almonds
1. Prepare vegetables (squash, apples, onions, and garlic) and toss with the oil.
2. Place on a baking sheet and roast in a 440F oven until the garlic is fragrant and the squash is tender and lightly browned (about 10 minutes).
3. Transfer vegetable items to a soup pot, add the cider and broth, and bring to a boil. Simmer for 10 minutes. Remove from the heat and place soup in a blender and process into a smooth puree. Add the evaporated skimmed milk and place into serving vessels. Garnish with toasted almonds.
Makes 4 servings
Calories per Serving: 262.8
Source: Michael Noble
Prepared by Michael Noble -- October 20, 2004