Recipes

1 Tbsp plus 1 tsp olive oil 1 2-lb butternut squash, halved lengthwise,seeded Salt and pepper 2 leeks, cleaned and thinly sliced 1 celery stalk, chopped 1 carrot, peeled and chopped ½ tsp fresh thyme or ¼ tsp dried 1 can (14½ oz) reduced-sodium chicken broth ½ cup calcium-fortified apple juice or apple cider ¾ cup grated Parmesan cheese preheat oven to 375F. Line a rimmed baking sheet with parchment paper or foil. Drizzle 1 Tbsp oil over cut surfaces of squash; sprinkle with salt and pepper. Place squash, cut side down, on prepared sheet. Bake 45 minutes or until tender. Meanwhile, warm 1 tsp oil in large nonstick saucepan over medium heat. Cook leeks, celery, and carrot 15 minutes or until softened, stirring often. Transfer to bowl of food processor. Using large spoon, scrape squash into processor; discard peel. Add 1 cup of the broth and puree until smooth. Return to saucepan; mix in apple juice and enough additional broth to thin to desired consistency. Set over medium-low heat to warm through. Season to taste with salt and pepper. Garnish each serving with 2 tablespoons Parmesan cheese. Makes 6 servings. Make ahead: Soup can be made 2 days ahead. Refrigerate, tightly covered.