Featuring our Not Too Sweet Apple Butter
serves 4

This one is a bit more challenging but taken step by step it’s easy…

What you will need:
1. 1 large butternut squash
2. 1 8 oz. can of chicken stock (vegetable may be substituted)
3. 1 bunch fresh thyme
4. 1 small onion - diced
5. 2 Tbls butter
6. 1 jar Oregon Growers and Shippers Apple Butter
7. Salt and black Pepper
8. 2 Tbls Olive oil (Extra Virgin is best)
9. 1 large roasting pan
10. 1 medium stock pot
11. blender

What to do:
• Preheat your oven to 375 degrees F.
• Find largest chef’s knife, cut the squash in half lengthwise and scoop out the seeds.
• Find a roasting pan that can hold the squash cut side down. Sprinkle the inside with salt, pepper, and olive oil.
• Place squash cut-side down tucking a few sprigs of thyme in the hollow space.
• Cook 45 min or until the flesh is soft.
• After 45 min - discard the thyme and scoop out the orange flesh into a bowl.
• Get out a pot and add 1 Tbls of the butter and the diced onions to it.
• Cook over medium low heat until the onions are soft but not browned (3-5 min).
• Add cooked squash and chicken stock, a few more sprigs of thyme (yes, sticks and all) and simmer for 15 minutes.
• Remove thyme sprigs – most of the leaves will remain in the soup see – and puree in a blender until smooth.
• Return to pot, and add remaining butter and olive oil. Now’s the time when you can adjust the salt and pepper –add more if you like.

To Serve – ladle 1 cup of soup into warm bowls and garnish with a spoonful of Oregon Growers & Shippers Apple Butter – it will melt in and give the soup a magical flavor with hints of cinnamon and nutmeg.

You can make this several days ahead – just be sure to add the Apple Butter prior to serving or it will lack the magic.