Ingredients

• 1 small butternut squash, peeled, diced
• 1 onion, chopped
• 6 garlic cloves
• 1 tablespoon olive oil
• 2 granny smith apples, peeled and chopped
• 6 cups chicken or vegetable stock
• ½ cup heavy cream
• ½ cup coconut milk
• 2 tablespoons chopped fresh parsley
• 2 tablespoon chopped fresh basil
• Garnish: crème fraiche and sweet chili sauce

Preparation

Preheat oven to 400F. Toss squash, onion and garlic with olive oil and spread in a roasting pan or baking sheet. Season with salt and pepper. Roast for 20 minutes, add diced apple, and continue roasting another 10-20 minutes.

Place squash mixture into blender with about half the chicken stock; puree. Add remaining chicken stock, cream, coconut milk and herbs; pulse until smooth. Alternatively use an immersion blender.

Return to saucepan and reheat. Serve with a dollop of crème fraiche and garnish with sweet chili.

Edible Nashville