Prep Time: 15 minutes

Cook Time: 40 – 50 minutes

Serving Size: 10 – 15 Shooter Glasses

Ingredients:

1 Large Butternut Squash – Wisbey Veggies

1 Large Mutsu Apple - Japonica

1 Large Sweet Onion – Wisbey Veggies

1 Whole Garlic Bulb – Rivers Edge Garlic 

3 Cups Beef Bone Broth – Georels Bone Broth 

½ Cup Water Buffalo Milk – Goat's Pride Dairy

¾ Cream Fraiche 

3 Tsp Butter 

1 Tbsp Olive Oil 

¾ Tsp Pink Himalayan Salt – Avafina Organics

¼ Tsp Ground Pepper – Avafina Organics

¼ Tsp Ground Cinnamon – Avafina Organics

1 Tbsp Maple Syrup

Garnish:

Rosemary Sprigs 

Broccoli Microgreens – Porchside Harvest

Directions:

STEP 1

Preheat oven to 375 degrees.

STEP 2

Carefully cut butternut squash in half and use a spoon to remove pulp and seeds. Cut and peel the entire garlic bulb and leave it whole. Set aside. Cut and dice the onion and set it aside in a small bowl. Cut apples in quarters and remove seeds and core.

STEP 3

Drizzle olive oil on the inside of both cut squash and season with salt and pepper. Place the cut squash facing down on a baking sheet with the garlic cloves and apples tucked underneath. 

STEP 4

Place the baking sheet into the oven and roast for 50 – 60 minutes. Check if the squash is fully cooked by piercing a butter knife through the skin. 

STEP 5

Carefully remove from oven and let cool for 10 minutes. Place garlic in a small bowl and set aside. 

STEP 6

As the butternut squash is cooling down, in a medium pot over medium-high heat, add butter, diced onions, roasted garlic, and sauté until golden brown, making sure not to burn the edges, approximately 5 – 7 minutes. Add cut apples and carefully scoop out the squash with a large spoon into the pot. Stir to combine well.

STEP 7

Carefully add one cup of beef bone broth at a time, stirring in between to combine well. Add ground cinnamon and bring to a boil, then reduce heat to simmer. Let simmer for 15 minutes. 

STEP 8

Using an immersion blender, carefully puree the soup in the pot, or use a food processor, or blender. Please be mindful of the hot contents when using a blender and do it in pieces to avoid overflowing.

STEP 9

Once the squash is thoroughly pureed, add in the buffalo milk and whisk to incorporate fully. 

STEP 10 

In a small bowl, add cream fraiche and maple syrup and whisk to combine well. Set aside. 

STEP 11 

Using a soup spoon, pour soup into tall shooter glasses or small dip bowls or cocktail soup dish and dollop with the cream fraiche. Garnish with rosemary sprig and microgreens and serve hot!

Recipe Notes: 

This recipe can be utilized as hors d'oeuvres, a small canape cocktail dish, an appetizer, or even a main course meal! Fall is a wonderful time to use squash as soup for the comfort and warmth of the flavours. Additionally, this dish can be vegan by substituting bone broth for a veggie stock and buffalo milk for coconut cream milk. There are so many ways to incorporate this delicious and easy dish into your weekly dinner plans!