Roasted Butternut Squash and Apple Soup

• 1 2 1/2-pound butternut squash
• 1 cup onions, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 2 apples, peeled, cored, and diced
• 1 tablespoon freshly grated ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 6 ounces white wine
• 3 cups apple cider
• 2 quarts chicken stock
• 4 star anises
• 5 parsley stems
• 10 black peppercorns
• 2 sprigs fresh thyme

1. Roast the butternut squash at 425° F until soft.
2. Sauté the onions, carrots, celery, and apples with the ginger, allspice, and nutmeg.
3. Deglaze with the white wine and cider.
4. Add the squash, chicken stock, and cider with a sachet containing the star anise, parsley, 10 black peppercorns, and thyme. Simmer until the squash is tender.
5. Remove the sachet. Puree the soup and season with salt and pepper to taste.
6. Pass the soup through a fine strainer. Adjust consistency, if desired, by adding additional stock.

Country-Style Cornbread

• 1 cup cornmeal
• 3/4 cup bread flour
• 1 1/2 teaspoons baking powder
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1/4 cup melted butter

1. Preheat oven to 350° F and place a 9-inch skillet inside.
2. Mix together the cornmeal, bread flour, baking powder, sugar, and salt.
3. In a separate bowl, whisk together the remaining ingredients until blended.
4. Add the wet mixture to the dry mixture and combine until just mixed.
5. Remove the skillet from the oven and brush the inside lightly with vegetable oil.
6. Pour the batter into the skillet and bake until the surface is golden brown and springs back when lightly pressed with a fingertip, 25 to 30 minutes.
7. Let cool for 10 minutes before cutting and serving.

Next Page: Beet Salad with Blue Cheese and Candied Pecans