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- 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
- Roast the butternut squash at 425° F until soft.
- Sauté the onions, carrots, celery, and apples with the ginger, allspice, and nutmeg.
- Deglaze with the white wine and cider.
- 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.
- Remove the sachet. Puree the soup and season with salt and pepper to taste.
- Pass the soup through a fine strainer. Adjust consistency, if desired, by adding additional stock.
