Roasted Butternut Squash Soup | America's Test Kitchen

Ingredients

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step)
• 1 1/2 pounds Golden Delicious apples , peeled, cored, and chopped
• 3 medium shallots , peeled and quartered
• 1/4 cup vegetable oil
• Salt and pepper
• 4 cups low-sodium chicken broth (see note)
• 1 tablespoon maple syrup
• 1 teaspoon cider vinegar
• 1/8 teaspoon ground nutmeg
• 1/4 cup heavy cream