Yields: 6-8 servings
1/2 of a cooked (roasted) butternut squash
4 T. butter or oil
1/2 onion (chopped)
1 carrot (chopped)
1 stalk of fennel (chopped)
1/2 cup (4oz.) of dried apricots (chopped)
Salt & White Pepper
6 cups of Chicken Stock or Broth
1/2 cup Half & Half **Or Heavy Cream
Couple dashes of Maggi Seasoning
Hand- held "Immersion" Blender or standard blender
**Optional: Garnish- chopped nuts, chopped scallions or herbs, dried cranberries or cherries, sour cream or Greek yogurt, pomegranate seeds, crumbled bacon, etc.
1) The day or evening before, roast a halved butternut squash, (seeds removed), flesh side down on a foil lined tray, at 350F for about 1 hour. (You could cut it up and steam it as well, but this is the easiest way to do it!)
2) For the soup: In a stock pot or large sauce pan, heat the butter on medium. Add your onion, fennel, apricots, and carrot, and saute until they become translucent. Season with some salt and pepper.
3) Add in the chicken stock or broth, and the cooked squash, (with skin removed). Allow soup to come to a simmer. Simmer for about 10-15min. stirring occasionally. ***If you have an Immersion (Stick) blender, then blend it while it's cooking at this time- being careful not to splash it up on yourself! If you are using a standard blender, you will need to remove from heat, and blend in batches.
4) Once blended, return to heat- cooking on medium/low. If soup is too thick, add some more stock or broth. You can add the half & half or cream, and the Maggi Seasoning at this time. Cook for an additional 5-10min. Remove from heat, and serve!
***If you wish to garnish, top your soup with any of the above options, or something else you may think of! This goes wonderfully with sandwiches, a nice garden salad, or a hearty piece of bread!