Producers:

Squash (Simpson Orchards)
Apples (The Fruit Wagon)
Garlic (Kranicz Orchards)

Ingredients:

• 1 large butternut squash
• 3 medium apples
• 2 large spanish onions
• 3 cloves garlic
• 1 tbsp chopped thyme
• 1 tbsp ground cinnamon
• 2 cloves
• 1 tsp nutmeg
• 1/4 cup of butter
• 1 cup apple juice
• 1 litre heavy cream
• 1 tsp white pepper
• salt to taste

Making Butternut Squash and Apple Soup

1. Cut butternut squash in half and remove seeds. Lightly rub with oil and season with salt. Roast on 375°F for 45 minutes to 1 hour. Check it is fork tender with some caramelization on the squash. Remove and let cool. Once cool, remove skin and set aside.
2. Dice onions and in a large pot sauté low and slow until onions are caramelized.
3. Dice apple and add to pot once onions are caramelized. Cook for a few minutes.
4. Add diced garlic, thyme, cinnamon to pot and stir for a few minutes until aromatic and fragrant.
5. Deglaze pot with apple juice and cook down liquid by half.
6. Add your processed butternut squash to the pot and then your heavy cream.
7. Bring to a boil then let simmer for at least 1 hour on low.
8. To finish blend in a high-speed blender or use an immersion blender. Add salt and white pepper to taste. Adjust consistency if needed.

Your soup can be garnished with many things, this recipe chose to go with toasted pumpkins seeds, creme fraiche, goat cheese pickled apples, and pea shoots.