2 gala or golden delicious apples, peeled, 1 butternut squash, a little over 2 1/2 lbs, halved
cored and chopped lengthwise, fibers and seeds removed
4 pieces of bacon 1 onion, chopped
4 cups chicken stock 1/2 cup half and half
1/4 cup dry sherry 1/4 tsp fresh grated nutmeg, divided
In a large sided baking pan, add about 1/4 cup water and place squash face down. In a small bowl, mix apples with 1 tbsp. canola oil and 1/8 tsp of the nutmeg. Place on small cookie sheet lined with parchment paper. Place both pans in a 375 oven. Bake squash about 45-55 minutes, or until tender. Bake apples for about 20 minutes, or until you can put a knife through. Remove both from oven and cool. Scoop out flesh from squash and place in a bowl. You will need about 3 1/4 to 3 1/2 cups. In large saucepan over medium heat, saute the bacon until just before browned. Add the onions and cook until tender...5-7 minutes. Transfer bacon/onion mixture to food processor. Add squash and puree until smooth. Place mixture back into saucepan and on medium-low heat, add the chicken stock and stir. Simmer, uncovered, for about 15 minutes. Stir in the half and half, sherry and the other 1/8 tsp nutmeg. Salt and pepper to taste. Bon appetit!
I grated some fresh nutmeg around the bowl, and had some caramelized onions left over from making another recipe, so placed in the middle of the soup for presentation...