By France Morissette and Joshua Sprague, Beyond the Peel
6 cups roasted butter squash (approximately 2 medium sized squash)
1 large leek (or 3 small), whites only, sliced
2 carrots, cut into 1 inch pieces
2 medium onions, diced
1 tablespoon olive oil
2 apples, peeled, cored and chopped
1 bay leaf
8 cups of vegetable stock or chicken stock
Salt and pepper to taste
1 inch cube of Camembert per person, rind removed
1. To roast the squash, preheat the oven to 375 degrees F. Cut each squash in half length wise. Place face down on a baking pan. Roast until soft when poked with the tip of a knife, approximately 45 minutes. Scoop out the seeds and discard (also good for making roasted seeds), scoop out the flesh of the squash using a large spoon and discard the skin.
2. In a large pot, cook the leeks, carrots and onions with 1 tablespoon of oil until the onions become soft. Add the apples, bay leaf, stock and cooked squash. Simmer for 40 minutes. Remove the bay leaf and blend with an emulsion blender until smooth. Or use a blender or food processor. Just be mindful to let the soup cool down before attempting that! Reheat soup if necessary before serving.
3. Place a 1 inch cubes of Camembert at the bottom of each bowl. Pour hot soup over cheese and serve immediately.
*Optional: Garnish with bacon bits
