From Frank’s Outback
1 butternut squash, peeled and cut
into 3-inch cubes
4 Granny Smith apples, peeled, cored
and chopped into quarters
1 onion, peeled and chopped
2 carrots, peeled and chopped
1 tablespoon cinnamon
2 cloves
1 tablespoon salt
1 tablespoon pepper
1/4 cup fresh thyme
1/2 gallon milk
2 cups brown sugar
1/2 gallon apple cider
Candied pecans
Toss first 4 ingredients into a large roasting pan. Add cinnamon, cloves, salt, pepper and thyme. Cover with foil and roast for 1 hour at 350 degrees (or until squash is tender). Add milk and sugar to a saucepan and heat to 140 degrees. Combine all ingredients in a 4-quart pan and mix with emulsion blender until smooth. Pour through a chinois 2-3 times. To make the apple cider reduction, add apple cider to a saucepan. Cook on low heat until reduced by half. To serve, add soup to bowl and top with a splash of the apple cider reduction and candied pecans.
