Autumn Soup

1 large (4-5 lb) butternut squash

3 tart apples, peeled, cored and quartered

1/2 lb shallots

2 tsp fresh thyme leaves

1 1/4 cups apple cider

2 tbsp unsalted butter, cut into pieces

4 cups chicken broth or vegetable stock

1/2 tsp ground coriander

Freshly grated nutmeg, to taste

Salt and pepper, to taste

1 cup heavy cream

Preheat oven to 350 degrees. Line a baking sheet with foil.

Cut the squash in half down its length and scoop out and

discard the seeds. Place the halves cut side down on the baking

sheet and roast until very tender, about 1 1/2 hours. When done,

the neck of the squash will feel soft to the touch, the skin will be

wrinkled and browned in spots, and the juices will have caramelized

on the pan. Let it on the pan until it has cooled enough to be handled.

Meanwhile, combine the apples and shallots in a roasting pan. Season

with salt and pepper and the thyme. Pour in 3/4 cup cider, then dot with

the butter. Cover the pan with foil and roast for 1 hour. Remove the foil from

the pan and roast the apples and shallots for another 30-40 minutes. When done,

the shallots should be very tender and most of the juices should be absorbed.

Let cool for several minutes. Use a food processor to puree the shallots and apple

mixture in batches, until smooth. Transfer to a large stockpot. Cut the peel off the

squash and puree the flesh, in batches if necessary, in the food processor. Add the

pureed squash to the stockpot. Whisk the stock, the remaining cup of cider, the

coriander and nutmeg into the vegetable puree. Bring to a boil, then reduce to

a simmer. Season to taste with salt and pepper. Add the cream, then return

to a simmer. Cook for 1 minute. If desired, serve with garnished croutons.

Makes 6 servings.