Chef Sean Gartland, Feast Cooking School, Fenton
Ingredients
SERVINGS: 8 Cup(s)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 butternut squash (3 to 4 pounds), peeled and cut into 1-inch cubes
- 2 celery ribs, cut into 1-inch pieces
- 1 large sweet onion, cut into 1-inch pieces
- 1 medium apple, peeled and cut into ½-inch pieces
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 cups vegetable stock
- 1 cup unsweetened plain almond milk
- ¼ cup maple syrup
- ¾ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
For garnish:
- freshly grated nutmeg, crushed pecans
Preparation
Heat butter and olive oil in a 6-quart stockpot over medium heat.
Add squash, celery, onion and apple and sauté 8–10 minutes, or until starting to soften, stirring occasionally.
Add cinnamon and cloves; cook 1 minute, stirring constantly.
Add stock, almond milk and syrup; bring to a boil and reduce heat to simmer. Cook 20 minutes or until squash is very tender. Transfer mixture to a blender and purée until smooth. Return to stockpot; add salt and pepper and bring back to a simmer.
Serve soup hot, topped with nutmeg and pecans.
