ingredients

• 1 medium butternut squash peeled, seeded, 1” cubed
• 4 T Taste OVS Herbes de Provence
• 1⁄4 c chopped onion
• 2 garlic cloves, minced
• 4 c chicken stock
• 2 T Taste OVS Champagne Dark Balsamic
• 2 cooking apples, peeled, diced
• 1⁄2 t Taste OVS Turmeric
• 1 bay leaf
• 1 c heavy cream

instructions

Preheat oven to 375°. Place cubed squash on a baking sheet lined with parchment paper. Drizzle with 3 T olive oil and roast for 20-25 minutes until tender. In a stock pot, sauté onion and garlic in 1 T olive oil for a 3-4 minutes until tender. Add squash, stock, balsamic, apples, turmeric and bay leaf. Bring to a boil, turn down heat and let simmer, covered for 30 minutes. Remove bay leaf. Use an immersion blender to blend until smooth. Add cream, blend again until creamy and smooth. Add salt and pepper to taste. Perfect for a chilly fall night.