Roasted Butternut Squash & Apple Soup | Rodney Strong

Ingredients

• 1 butternut squash (about 21⁄2 pounds), halved lengthwise and seeded
• 1 tablespoon olive oil
• Salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• 1 slice apple wood–smoked bacon, coarsely chopped
• 1 yellow onion, sliced
• 3 to 4 peeled cloves garlic
• 2 Granny Smith apples, peeled, cored, and diced
• 6 cups chicken broth or stock
• 1 cup apple cider or juice
• 1⁄2 cup heavy cream
• 1⁄2 cup crème fraîche for drizzling
• 1 teaspoon Spanish Smoked sweet paprika
• 1⁄2 cup vegetable oil