Submitted by Cathy Parsons

Serves 8 Ingredients:

  • 1 medium acorn squash, quartered, seeds removed*
  • oil, as needed
  • salt and pepper, as needed
  • 1 cup onions, peeled and diced
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 3 apples of your choice, such as Cortland, McIntosh, etc., peeled, cored and diced small
  • 3 cloves garlic, minced
  • 2 cups sherry wine
  • 1 quart chicken stock or chicken broth, low sodium
  • 1 cup heavy cream
  • 1 cup NY State Maple Syrup
  • salt and pepper, to taste
  • splash cider vinegar, to taste (for flavor enhancement)
  • NY State Maple Sugar, as needed for garnish

Directions:Heat a rondo over high heat until hot. Add enough oil to lightly coat the bottom of the pan and sauté the onions, carrots and celery until onions are translucent and caramelized. Add the apples and garlic and sauté 1-2 minutes more. Add the sherry wine and bring to a boil. Reduce by half. Add stock and bring to a boil. Let mixture simmer until apples and carrots are very tender, about 20 minutes. Add roasted squash. Finish with heavy cream, NY State Maple Syrup, salt and pepper to taste. For flavor enhancement, add a splash of cider vinegar to the soup and stir well. Puree the soup with a stick blender, regular blender or in a high quality food processor until very smooth. Ladle soup into baked warm bowls and sprinkle with a little maple sugar. Serve. *If desired, wash the acorn squash seeds under cold water, sprinkle with salt then spread on a sheet tray and roast in a 275°F oven until dried and crispy, about 40-50 minutes. Serve atop soup with maple sugar.