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Ingredients

• Soup:
• 1 small butternut squash (can substitute a sugar pumpkin)
• 3 Tablespoons butter
• 2 Tablespoons packed brown sugar
• 1 1/2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
• 4 cups fresh chicken or vegetable stock
• 1/2 large onion, peeled and coarsely chopped
• 2 medium carrots, peeled and finely chopped
• 2 large cloves garlic, peeled
• 1/2 tart apple, such as Granny Smith, peeled, cored and finely chopped
• 1/2 cup apple cider or apple juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground mace
• 1 small bay leaf
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• Garnish:
• 1/4 cup crème fraîche
• 1 small sage leaf, minced
• Pinch of kosher salt
• Fresh rosemary sprigs for garnish

Description

Something About The Deep Golden Color Of A Bowl Of Roasted Butternut Squash And Cider Soup Just Says Thanksgiving Day To Me. The Weather Here In San Francisco Is Always A Bit…

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