Robertson’s Award-Winning Squash Soup

Ingredients

1 Large Squash

1-2 Sweet Red Pepper(s)

4 Cups Chicken Stock

1 tsp. Cinnamon

1 tsp. Chili Powder

8 Crab Apples

1 Med. White or Yellow Onion

1 Cup of Heavy Cream

1 tsp. Ginger

1 tsp. Lemon Zest

Salt and Pepper to taste

*Note: All amounts are approximate and can be adjusted to taste

Directions

Instructions:

1. Half squash and scoop out guts. Cut each half into quarters and bake on a lightly greased baking sheet for ~40 mins at 350 or until any of the edges start going from brown to black.

2. Break down apple, red pepper, and onion. Removing skins, seeds, or any fibrous parts. Fry all together in a frying pan until soft and onions turn translucent. Remove from heat.

3. Combine squash and stock in a large soup pot and bring to simmer over medium heat. Turn down heat to medium low and add fried vegetable mixture from step 2.

Use an immersion blender to blend mixture until smooth. (Note: If you do not have an immersion blender you can transfer to a blender or food processor if it will fit).

4. Add cream and continue to blend until completely smooth. If chunks still remain (such as missed skin on vegetables) you can run it through a metal sieve to remove.

5. Blend or whisk in spices and lemon zest until satisfied with taste. Amounts listed in ingredients list are good places to start but you will likely need more (until you can taste them and there is a little heat at the back of the throat).

6. Ladle into bowls and top with creme fraiche, maple syrup, bacon bits, and chives (or serve plain).