I love cooking seasonally, and autumn is my favorite season. I adore the bright orange squashes that are so plentiful this time of year. We are hosting Thanksgiving this year, and I wanted to create a wonderful seasonal starter with delicious local vegetables, local beer and sharp cheddar cheese – all three things we are known for in terms of food culture here in Vermont.
1) Preheat oven to 350 F. Cut the squashes in half and lay cut side up on a cookie sheet. Also place carrots on cookie sheet. Drizzle vegetables with olive oil and sprinkle with a little salt and black pepper. Roast in the oven for about an hour, or until fork tender and slightly caramelized.
2) Scoop out the insides of the squash and set aside with the carrots.
3) Brown butter in the bottom of a large soup pot, over medium heat, sauté apples, onion and garlic until they browned – about 5 minutes. 3 minutes in add the salt and spices. Stir frequently.
4) Add Pacific Organic Free Range Chicken Broth, turn heat up, stir and bring to a boil. Lower heat and simmer until apples are tender – about 5 minutes.
5) Add beer, squash puree, and carrots. Stir and heat through.
6) Add entire contents of pot to a blender. Puree in a blender; be careful not to burn yourself. Make sure the lid is on tight, and don’t do the whole thing at one time, unless you have a large capacity blender.
7) Carefully return contents to the soup pot, add the cheddar and lemon juice, and stir over low heat until incorporated.
8) Top with bacon crumbles if desired, serve immediately. Can also be reheated for later use.
9) Serves: 4 appetizer sized bowls.