Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Recipe courtesy of:

5 butternut squash - split lengthwise and seeded
½ # butter
6 Apples (Braeburn, Fuji or Gala) peeled, cored and sliced
2 yellow onions minced
8 garlic cloves minced
2 celery stalks minced
24oz Plum Wine
1 ½ gal vegetable stock (or substitute water)
salt and pepper to taste
8oz blue cheese
1 cup heavy cream

1. preheat oven to 350° F

2. place squash flesh side down on a sheet tray. Add 2 cups water to tray, roast squash until very tender, remove and let cool enough to handle

3. meanwhile in a soup pot, melt butter over medium heat

4. add onions, garlic, celery and cook until tender

5. add sliced apples and continue cooking for 3-4 minutes

6. add plum wine and reduce liquid by half

7. spoon out flesh of squash and add to soup

8. add vegetable stock and cook for 25 minutes

9. while soup is cooking, place blue cheese and heavy cream in a double boiler over medium heat. Stir occasionally until melted. reserve warm

10. place soup in small batches into a blender. Puree until very smooth

11. transfer puree soup into another soup pot and bring to a simmer

12. season with salt and pepper

13. to serve, ladle hot soup into bowls and drizzle blue cheese on top. serve immediately