Butternut Squash Soup with Apple Confit


3 c vegetable stock

1 T Sparrow Lane Extra Virgin Olive Oil

1 onion, medium thinly sliced

3 T calvados or apple juice

4 lb butternut squash, peeled seeded and cubed (approx. 6 cups)

1 T butter

2 apples, not to tart, peeled, cored sliced (about 2 ½ c)

½ c apple juice

½ c crème fraiche



Heat the olive oil in a soup pot, add onions, salt and white pepper. Sauté over medium heat, until start to caramelize, about 15 minutes. Add little stock scrape pan, add 2 T of Calvados and cook until pan is dry, 1 or 2 minutes.

Add squash and 1 T salt to the onions. Add just enough stock to cover the squash. Cover the pot and cook at medium heat for 20 to 30 minutes until the squash is soft. Puree the soup in in blender, return to the pot and cook on low for 30 minutes

While the soup is cooking, melt butter in medium sauté pan add apples. Sauté over medium high heat stirring to coat with butter. Once they are heated add remaining Calvados and cook until almost dry. Add apple juice and cover on medium heat for 15 to 20 minutes, until soft, uncover for 8 minutes to reduce liquid.

Stir in half the apples into the soup, save rest fort serving. Season soup to taste, add apples and crème fraiche to each.