A creamy roasted butternut squash soup with shallots, apple and a splash of apple balsamic vinegar — comforting yet refined enough for a holiday table.
Preheat the oven to 475°. Rub the squash halves with oil, season, and roast cut-side down about 45 minutes until tender. Scoop out the flesh and reserve.
Sauté the shallots in butter over medium heat about 3 minutes. Add the wine or Calvados, raise the heat and cook off the alcohol about a minute. Add the squash flesh, mash roughly, then add the stock, water and bay leaf. Bring to a boil, then simmer 20 minutes.
Meanwhile, sauté the apple slices in butter over medium/low heat until softened, about 5 minutes, and add to the soup. Cook 20 minutes more.
Season with the apple balsamic vinegar, salt and white pepper, remove the bay leaf, and purée until smooth.
Serve with a dollop of crème fraîche and a pinch of chervil or parsley.
