Prep 20 mins
Cook 1 hr
The Davis Farmer’s Market is amazing. Everything’s fresh and smells good, and is in season. You can even get an entire bag of slightly deformed veggies for only $2. The Market is one of my favorite things about Davis – myboys love the kettle corn and the sunflower greens. Go figure. We found this recipe at the Market in fall 2004.
- 3 cups butternut squash, chopped
- 1⁄2 cup orange juice
- 1⁄3 cup dark brown sugar
- 1 cinnamon stick
- 1⁄4 cup unsalted butter
- 1 cup leek, chopped (white parts only)
- 1⁄2 cup onion, chopped
- 1 granny smith apple, chopped
- 4 cups chicken stock
- 1⁄3 cup heavy cream
- 1⁄4 cup extra virgin olive oil
- Preheat oven to 450.
- In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.
- Add the orange juice, dark brown sugar, and cinnamon stick.
- Cover and bake for 1 hour or until tender.
- Discard cinnamon stick, drain and set juice aside.
- In a heavy-bottomed stock pot place the butter, leeks, onion and apple.
- Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color.
- Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil.
- Add squash, but not the squash juice.
- Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.
- Cool and puree with a hand blender until very smooth.
- Ladle puree into six warm bowls. Serve immediately.