Butternut Squash and Gorgonzola Soup

Yield: 8 servings.

Ingredients:

• 2 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 8 cups)
• Vegetable oil
• 1 tablespoon butter
• 1 red onion, coarsely chopped
• 3 Granny Smith apples, cored, peeled and chopped into 1-inch cubes
• 4 cups vegetable stock
• 1 cup apple cider
• 1/3 pound Italian Gorgonzola cheese, rind removed
• Kosher salt and freshly ground pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Spread a single layer of squash over a large lightly-oiled baking sheet. Roast until tender, about 25 minutes.
3. Melt the butter in a large saucepan and sauté onion until transparent, about 6 minutes. Transfer the roasted squash to the sauce pan. Add the apples, vegetable stock and cider.
4. Bring to a boil over medium-high heat. Reduce the heat and simmer until the squash and apples are tender, about 15 minutes.
5. Transfer the mixture to a food processor. Add the cheese and process until smooth. Season to taste with salt and pepper, and serve.