Meat-free, soups and stews, vegan

ingredients available locally when in season

Kerrytown Roasted Winter Squash and Apple Soup

• 4lbs winter squash, peeled, seeded and coarsely chopped
• 4 apples, peeled, cored and quartered
• 3 TB extra-virgin olive oil
• 1 TB chopped fresh sage
• 6 cups chicken or vegetable stock
• Salt and pepper to taste
• Toasted and chopped hazelnuts and hazelnut oil for garnish

Preheat oven to 450°F. Toss squash and apples with olive oil and season lightly with salt and pepper. Spread evenly on a large, rimmed baking sheet. Roast, stirring once, for 30 minutes.

Stir in sage and continue roasting until very tender and starting to brown, 15–20 minutes or so.

Puree squash and apple with 2 cups of broth until smooth. Reheat puree and add broth to bring it to the right consistency. Adjust seasonings as needed. Serve garnished with toasted hazelnuts and a drizzle of hazelnut oil.