2 butternut squash, halved, seeded and roasted (or 3 bags of Trader Joe's already diced butternut squash)
2 sweet Vidalia onions, chopped
6 cloves garlic, chopped
3/4 cup dry white wine
1 Tbsp. dried thyme
Crushed red pepper, to taste
2 32-oz. containers of chicken stock (or vegetable stock)
2-3 small apples (I used Fuji), chopped
1/2 cup heavy cream
Salt and pepper
Juice of half a lemon
1 1/2 Tbsp. natural sugar
Fresh grated nutmeg, for serving
(Helpful tip: because we will eventually be blending all of the contents of the soup, do not spend too much time finely chopping everything.)
Cut butternut squash in half lengthwise. Place on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Add water to the bottom of the tray (about 1/4 inch until the whole bottom is wet) and bake at 350 degrees for at least an hour. Every oven is different, so cook until a fork goes through and the flesh is soft. Finish on a low broil for 6 minutes. Remove all of the flesh from the squash and transfer to a bowl. If you use the bagged squash, in a large bowl mix the chopped squash with olive oil, salt, pepper, thyme and crushed red pepper until thoroughly coated. Spread evenly on a baking sheet and roast for 30 minutes. Check to see if it’s soft and able to be poked through with a fork. Mix it around a bit and place back in oven for another 10-15 minutes until it’s soft soft. Remove and set aside.
Heat up a large Dutch oven over medium heat. Sauté onions, garlic, peeled apples, a little more thyme, a little more crushed red pepper (optional!), salt and pepper in olive oil until onions and apples are soft. Deglaze with the white wine, scraping away at all of the brown bits. Simmer until wine evaporates.
Toss the squash into the Dutch oven, along with the chicken stock. At this point, I season everything with a bit more salt and pepper.. Stir with a large wooden spoon, spreading the squash more evenly throughout the mixture. It will continue to thin and spread as it cooks.
Bring to a boil and then reduce heat to a simmer. I allow this to cook for at least one hour covered; preferably, 2 hours or more. When you're ready, use an immersion blender until everything is completely blended through. If you don't have an immersion blender, transfer soup little by little into a blender and pour back into the pan when you're done. Add juice of half a lemon, sugar and finish with the heavy cream (this is optional, btw) and serve garnished with grated nutmeg and toasted pumpkin seeds.