12-BUTTERNUT SQUASH, ROASTED, SPLIT, SCOOPED/SEEDED
6-YELLOW ONION, THINLY SLICED
4-APPLES, PEELED, CORED, AND CHOPPED
1 ½ T-GROUND NUTMEG
1 T-GROUND ALLSPICE
½ T-BLACK PEPPER
2 Quarts-CHICKEN STOCK
1 to 2 C-BACON FAT
2 T-RED WINE VINEGAR
Garnish with either Croutons, Bacon Bits, or Sage
Pre-heat oven to 350 degrees F.
Roast Squash until Tender for about 45 mins.
In a Large Saucepan Saute Onions in Bacon Fat until Translucent.
Add Squash, Apples, Spices, & Chicken Stock, Cover and Simmer for 10-15 mins.
Add to Blender and Puree until it is a Smooth Consistency
Season with Salt, Pepper & Tabasco to taste, mix in the Red Wine Vinegar.
Garnish with either Croutons, Bacon Bits, or Sage. ENJOY!