Creamy Butternut Squash

By KatKD

Ingredients

• 2 1/2 # butternut squash
• 1-2 T butter
• 2-3 slices small onion, diced
• 1 small apple, diced
• 1 c cider
• 1 c chicken STOCK
• 1/8 c brandy
• little sprig of thyme, minced
• nutmeg
• whipping cream

Details

Servings 3

Preparation

Step 1

Roast the squash:

scrub and oil with olive oil
in the convection oven, roast in large pyrex casserole, covered, at 425 for 99:99.

when done, split open and remove the seed area.


Meanwhile:
saute onion and apple in butter

add the squash to the onion and apple
add the thyme
add the liquids
puree with the boat motor
simmer lightly

add the cream and a couple dashes of nutmeg