A few years ago, Ryan and I started a tradition of escaping the unrelenting heat that presses well into October here in the Valley. (A one hundred degree high just doesn’t feel like fall!) Instead, we bum around Flagstaff for a weekend and soak up the cool air, changing leaves, and unassuming hippies. One year, we stumbled upon this adorable house-turned-restaurant aptly named, The Cottage Place. If you ever find yourself in downtown Flagstaff, it is worth the stop. I have yet to try a better bowl of pumpkin soup. To my pleasant surprise, The Cottage Place’s chef graciously shared his recipe with us, so I thought I’d pass my good fortune along to you. Enjoy.

INGREDIENTS

• 1-1/2lbs butternut squash (or any other winter squash)
• 1 onion, diced
• 1/2 lb butter, melted
• 2/3 C flour
• 4 cups chicken stock (veggie stock for the vegetarian crowd)
• 3 C apple juice
• 1/2 tsp balsamic vinegar
• 1/2 tsp cinnamon
• 1 tsp soy sauce
• 1/4 C sugar
• 1/2 C milk (I used almond milk!)
• 1 tsp salt
• 1/8 tsp white pepper
• 1/8 tsp nutmeg
• 1/2 tsp curry powder
• 1/8 tsp cayenne pepper
• 1 apple peeled, cored, diced

DIRECTIONS

Preheat oven to 350 degrees. Split squash in half lengthwise and remove seeds. Brush inside of squash with butter, bake for one hour or until tender. While squash is baking, sauté onion in melted butter until translucent. Remove from heat and stir in flour to make a roux. Set aside.
Combine chicken stock, cream, apple juice, balsamic vinegar, soy sauce, sugar and seasonings in a stock pot and bring to a boil. Add onion and flour mixture to boiling stock, stirring constantly with a whisk. Stir until smooth then simmer for 20 minutes.
Remove squash from the oven and let cool. Remove pulp. Blend with enough of the soup to puree smoothly. Add to soup and stir. Check seasoning. Add apples and simmer five minutes.
Makes approximately 10 cups. I top with freshly ground cinnamon and pomegranate seeds!