1 (2 to 3 pound) butternut squash
1/4 cup unsalted butter
8 oz chicken stock
1/2 cup of apple juice
a handful of baby carrots
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp clove
Sea Salt and freshly ground black pepper
Optional: half and half
- Melt and boil – In a large pot, melt butter over medium heat. Add brown sugar and spices to melt butter and stir for 1 minute. Add chicken stock and apple cider. Bring to a boil.
- Combine – Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer until squash and carrots are tender and can easily be poked with a fork. Check the liquid in the pot while simmering. Add more chicken stock if necessary.
- Blend – Using and immersion blender, puree until the mixture is smooth.
- Optional: Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.