|
Heat oven to 400 degrees Fahrenheit. Line a baking
sheet with aluminum foil and spray with nonstick
cooking spray. Cut squash in 4 pieces and remove
seeds and membrane. Lie pieces skin side down on
baking sheet. Lightly grease top of squash with
olive oil and sprinkle with salt, pepper and the
tsp of thyme. Cover with foil and roast for 45
minutes. After roasting peel and cube the squash.
In a stock pot, with medium heat, add oil, onions,
garlic and apples Sprinkle with some salt and
sweat between 2-3 minutes. Add rosemary, pepper,
squash and vegetable stock. Bring to boil. 11
Cover and simmer for 20 minutes. After simmering
add a dash of ginger and a dash of nutmeg and
puree using stick blender. Let it sit and thicken
for a few minutes before serving.
|
