Recipe by: Christopher S. Mumford
Yields: 1½ gallons
Total Cooking Time: 1 hour

• 3 cloves garlic, minced
• 3 Tbsp. lightly salted butter
• 3 cups onion, diced small
• 2 cups carrots, diced small
• 3 cups celery, diced small
• 4 Tbsp. rosemary, minced
• 2 Tbsp. cinnamon
• 2 Tbsp. allspice
• ¼ tsp. clove
• 1 tsp. mace
• 1 cup light brown sugar
• 4 lbs. butternut squash, peeled, seeded & roughly chopped
• 1 quart chicken stock
• 1 quart heavy cream
• 1 quart apple juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Method of Preparation

In a heavy-gauge stock pot, melt butter until foamy. Add garlic and allow to cook slowly until lightly browned, about 2–3 minutes. Add onions, carrots and celery and coat well with the butter and garlic. Season with salt and pepper, rosemary, cinnamon, allspice, clove, mace and light brown sugar. Add butternut squash and 1 cup of the chicken stock, place a lid on the pot and lower the flame. Allow to sweat for 10–15 minutes.

Remove the lid and add 1 quart heavy cream, then turn the flame up to medium heat. Allow soup to simmer for 15 minutes. Add remaining chicken stock and apple juice and simmer for a half hour, stirring the soup every 10 minutes. Remove soup from the flame and purée with an emulsion blender, food processor or tabletop blender until smooth. Place soup back on the stove and adjust consistency with apple juice or chicken stock. Adjust any other seasonings as desired and simmer for 10 more minutes before serving.