Apple & Butternut Squash Soup
2 medium butternut squash, peeled and cut into cubes
3 small onions, chopped
1 tbsp butter
4 celery sticks, diced
4 large apples, peeled, cored and chopped
6 cups of chicken stock
1/4 tsp fresh ground peper
dash of nutmeg
dash of allspice
3/4-1 tsp cinnamon
1 cup apple cider
8 pieces of bacon, cooked and chopped into chunks
Melt butter in large stock pot. Add celery and onion, cook until soft. Pour in 6 cups of chicken stock (or veggie). Stir.
Add spices and bring to a boil. Once boiling, add chopped butternut squash and apple. Lower heat to medium and boil for approximately 10 minutes or until squash and apple are soft. Continue to stir often. Remove from heat and puree in batches in blender. Return soup to pot and add apple cider. Add salt and pepper to taste. Finally, add cooked bacon chunks and simmer for a few minutes.
Serve with mature white cheddar cheese shavings as garnish and crusty bread on the side.