4 pounds butternut squash
2 1/2 tablespoons packed brown sugar, divided
2 tablespoons canola or olive oil (or a mixture)
2 cups chopped onion
1 1/2 medium apples, peeled cored and chopped
1 1/2 teaspoons chopped garlic
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 1/2 quarts vegetable stock, as needed
Salt and white pepper, to taste
Preheat oven to 350 F.
Cut the squash in half, scoop out seeds and place on a baking sheet. Sprinkle with 1 tablesoon of the brown sugar and roast in preheated oven for about 40 minutes, or until soft. Cool and scrape roasted flesh from rind.
While squash is cooking, heat the oil in a heavy-bottomed pot over medium-low heat. Mix in the onion, apples, garlic, ginger, cinnamon and remaining brown sugar. Cover pot and cook until onions are very tender, about 25 minutes, stirring often.
Add roasted squash and 1 quart of the stock to pot. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer for about 30 minutes.
Puree soup in pot with an immersion blender or transfer to a food processor, blending long enough to make a smooth, even texture. If soup is too thick, add more stock. Return soup to pot, reheat and season with the salt and pepper to taste.
— Recipe adapted from Sodexho Nutrition Services