One 3/4-pound butternut squash, peeled and cubed 1 Tablespoon butter 6 shallots, thinly sliced 2 cloves garlic, minced or sliced thinly 3 green apples - cored, peeled and cubed 1 cup sweet apple cider 2 cups chicken (or vegetable) stock 1 cup cream Salt and pepper
Preheat oven to 400 degrees. Bake squash for about 10 minutes or until golden brown.
Heat a frying pan over medium-high heat and add butter, shallots, and garlic. Saute until moisture is evaporated. Add squash and apple. Cook for 2 to 3 minutes. Add cider and continue cooking. When liquid is almost evaporated, add stock and cook until ingredients are tender.
Add cream to frying pan and bring to boil. Boil until all ingredients are soft. Remove from heat. Transfer to blender or food processor and puree. Add salt and pepper to taste. Reheat in pot and serve.
