3 T brown sugar
3 T light oil
2 butternut squash (@ 3#), halved lengthwise and seeded
2 onions, quartered
1 Granny Smith apple, peeled, cored and quartered
5 C chicken stock
½ t salt
½ t pepper
¼ C freshly grated nutmeg
½ C milk
½ C coarsely chopped pecans
4 t minced fresh sage
Day 1
Preheat the oven to 450º. Stir together brown sugar and oil. Line the shallow baking dish with aluminum foil. Arrange squash, onions, and apples on the pan. Brush cut sides of squash and entire surface of onions and apple with brown sugar mixture. Bake, turning all pieces once or twice until tender and caramelized – about one hour.
Day 2
In soup pot over medium heat, combine all ingredients through nutmeg. Partially cover and simmer until very tender, about 20 minutes. Remove from heat, and let cool. Puree soup until smooth.
Return to heat, stir in milk, and bring to a simmer. Taste, and adjust seasoning with salt and pepper. Serve with pecans and sage as a garnish.
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