Recipe courtesy of #BGETeamGreen Member Chef Alex Chen, @chefalexchen
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Set the EGG for indirect cooking with the convEGGtor at 300°F/148°C.
Season the butternut squash with salt and pepper and wrap it in aluminum foil. Bake in the EGG for about 1 hour. Remove the squash from the EGG when the flesh of the squash is very tender when squeezed. Once cooled, scoop the flesh of the squash out with a spoon and discard the outer skin.
Place a Dutch Oven - Cast Iron in the EGG to preheat.
When the Dutch Oven - Cast Iron is hot, add the oil, onions, celery, carrots, fennel, apples and garlic. Sweat the veggies for 2 minutes, add in ground cinnamon and allspice. Mix well and cook for another 2 minutes, and then add in chicken stock, cream and butternut squash. Secure the cloves, star anise, sage, thyme, orange peel and bay leaf in a cheese cloth with butchers' twine and add into the Dutch oven. Bring everything to a boil and simmer the soup for about 40 minutes. Add in maple syrup, butter and lemon juice. Salt and pepper to taste.
Remove the Dutch Oven - Cast Iron from the EGG. Remove the cheese cloth with the herbs. Blend the soup till smooth. Serve immediately.
Yields about 12 portions.
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