Butternut Squash Soup with Baked Cinnamon Apples

Submitted by Katie Perry

2 lb squash peeled, deseeded, and chopped
2 tbs butter
2 small carrots peeled and chopped
2 small onions chopped
2 celery stalks chopped
5 cups chicken broth
2 tsp cinnamon
½ tsp grated nutmeg
3 oz maple syrup
1 c heavy cream

In a heavy pot heat butter over medium heat.
Cook onions, carrots, celery, and squash for 12 minutes, stirring often.
Add broth, cinnamon, and nutmeg and simmer.
Cover and simmer for 40 minutes or until vegetables are soft.
Season soup with salt and pepper and add syrup.
Cool soup slightly and in a food processor or blender puree small batches until smooth.
Transfer to another pot and add cream.
Serve soup and garnish with cinnamon apples.

Cinnamon Apples

1 c granny smith apples peeled and cut into medium dice
½ tsp cinnamon
¼ c granulated sugar

Mix apples, cinnamon, and sugar and bake on a sheet pan at 350 for 7-8 minutes