Butternut Squash Soup with Apple Compote

Serves 6

• 3 pounds butternut squash, cut lengthwise and seeded
• ¼ cup blended oil
• 1 tablespoon brown sugar
  salt/pepper
• ½ tablespoon minced garlic
• 1 medium onion, chopped
• 1 apple, peeled, cored, chopped
• 2 tablespoons + 4 tablespoons chilled butter
• 3 cups Chicken Stock
  Pinch of curry powder
• 1 cup heavy cream
• 1 tablespoon lemon juice
• Apple Compote, below

Preheat oven to 400°F.  Place squash cut side up in an ovenproof pan. Drizzle with oil and brown sugar.  Season with salt and pepper.  Bake until squash is tender and golden brown, about 45 minutes. In a soup pot, sauté onion and apple with 2 tablespoons of butter until it is translucent.  Using large spoon, scrape squash into soup pot with onions and apples. Discard peel. Add 3 cups chicken stock and curry powder.  Simmer for 10 minutes. Mix in cream and lemon juice.  Add mixture into a processor or blender.  Puree until smooth.  Finish by whisking in 4 tablespoons of chilled butter.   Stir soup over medium heat until heated through.  Season to taste with salt and pepper.

Top with Apple Bacon Compote from previous entry and crumbled blue cheese.