RECIPE OF THE MONTH

Cinnamon Roasted Butternut Squash Soup

1 Large yellow onion (diced)
1 Carrot (diced)
2 stalks Celery (diced)
5 Granny Smith apples (Peeled, cored and quartered)
5 Garlic cloves (Peeled)
.5 cup butter
.5 cup Olive Oil
2 tbls Kosher salt
1 Butternut squash (Peeled, Seeded, and cut into large pieces)
1 pinch Ground Cinnamon
1 pinch Ground Nutmeg
1 pinch Chile Powder
Salt & Pepper too taste
3 oz Olive oil
10 Fresh Sage leaves
2 oz Butter

Combine first 8 ingredients (through kosher salt) and sweat in a Stock Pot covered for 45min.

Toss squash with oil and seasoning (the following five ingredients through Olive Oil) and roast in a 400 degree oven until tender

Add squash mixture to the Stock Pot and cover with water

Let simmer for 20 minutes

Blend the soup and return to the Stock Pot - set aside

In stainless steel skillet heat butter until it starts to brown, immediately add sage and turn off the heat. Toss the sage in the butter allowing it toast

Put both the butter and sage in the pot with the soup

Let sage steep for 30 minutes before straining

Serve

Yield 4-6 servings