Butternut squash experiment

My very own recipe for Butternut Squash Soup.

2 squashes
fresh thyme
fresh sage
fresh parsley
1 vanilla bean
bit of ginger
cinnamon sticks
ground cinnamon
bay leaves
garlic
mascarpone
1 yellow onions
1 sweet onion
1 parsnip
1 large sour apple
brown sugar
nutmeg
chicken stock and boullion
shallots

Cut and seed the squashes. Cut the onions in have (and the roots!) but leave skin on. Do same with shallots. Cut tops of garlic but leave skin on. Peel parsnips. Cut apple in half and core. Rub root veggies with oil and place cut side down on a baking pan. Put garlic and sprigs of thyme under the squashes. Put apples on pan as well (may need to use 2 pans). Cook at 375 about an hour. The squashes really need to cook well. Pull apples when they're mushy.

While this is baking, make your bouquet garnis. I use large fillable tea bags. 3 cinnamon sticks, a tiny sliver of ginger, 1/2 vanilla bean, 3 bay leaves, 3 sage leaves, bit of garlic. Simmer 3 cups chicken or veggie stock with the bouquet garnis for about a half hour- or just keep simmering. (you may want to take the vanilla bean out halfway through)

When all the veggies are baked, take them out of the oven and leg them cool. Chop them up willy nilly into smaller bits, peel garlic and onions, scoop squash. Now, using a blender, add some onions and parsnips and some of your simmering stock. Blend until smooth. Repeat as needed until all white veggies are blended together. (take the bouquet garnis out) Replace on stove and add your butter nut squash and stir and blend and add more water and stock and bullion as needed. Also, add about 1/2 cup of brown sugar, apples, ground cinnamon, fresh grated nutmeg, and anythign else you fancy.

Use your immersion blender to combine and attempt to create a smooth texture. It'll take a while. Simmer for about 45 minutes, checking and stirring and blending for a while.

Before you serve, add a bit of mascarpone cheese to the soup. Whip it all together and TA DA!