Butternut Squash Soup with Apple Confit – Sparrow Lane

Ingredients

• 3 c vegetable stock
• 1 T Sparrow Lane Extra Virgin Olive Oil
• 1 onion, medium thinly sliced
• 3 T calvados or apple juice
• 4 lb butternut squash, peeled seeded and cubed (approx. 6 cups)
• 1 T butter
• 2 apples, not to tart, peeled, cored sliced (about 2 ½ c)
• ½ c apple juice
• ½ c crème fraiche