Serves 6 Difficulty
1/2 butternut squash, cut lengthwise (enough to get 2-1/2 cups cooked squash) Olive oil 1/4 cup honey 3 golden delicious apples, peeled, cored & cut into wedges 1 Tablespoon unsalted butter 3 shallots, minced 3 cups gf chicken stock 1 cup milk 2 Tablespoons apple brandy Salt & pepper to taste
Preheat oven to 375 degrees F.
Rub cut edges of squash with oil and place on a baking sheet flesh-side down. Bake for 30-45 minutes, or until squash is tender.
In a large saucepan heat honey over medium-low heat. Add apples, stirring to coat. Cook and caramelize for 5 mintues. Remove from pan. Add butter and 2-1/2 cups cooked squash to pan along with shallots. Cook and stir for 1 minute. Add stock and cook for 1 minute.
Transfer to a food processor and puree until smooth.
Pour through a strainer and return to pan. Add milk and adjust seasonings. Heat through and stir in brandy. Serve immediately.