Ingredients:
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
Directions:
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
