CLEVELAND, Ohio - Chef Eric Wells is the owner of Skye LaRaes Culinary Services and he specializes in creating the perfect meal for any occasion - whether it be an intimate dinner for two or an elegant dinner party in your home.
Chef Wells has a great assortment of seasonal recipes and shared one of his favorite Fall soup recipes with Fox 8's Gabe Spiegel.
Roasted Butternut Squash Soup with Apples and Blue Cheese
Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
2 cups low sodium chicken broth
Pinch of grated nutmeg
1 cup heavy cream
¼ cup low sodium soy sauce
2 Granny Smith apples, cored, seeded and diced
8 oz. blue cheese, crumbled
Preheat oven to 375 degrees. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
Using large spoon, scrape squash into processor; discard peel. Add 1 ½ cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in cream and enough broth to thin to desired consistency. Stir in the soy sauce. Stir soup over medium heat until heated through. Season to taste with salt and pepper.
Ladle the soup into bowls. Top with about a tablespoon of diced apples and cheese.
Yield 4 servings.