ROASTED BUTTERNUT SQUASH SOUP WITH GRILLED APPLE CREAM

Serves 4

1 pound butternut squash, seeded, peeled and cut into 3/4 inch cubes
4 tablespoons olive oil, plus extra for brushing the apple
Kosher salt
freshly ground pepper
1 small onion minced
1/2 celery stalk, minced
3 cloves garlic, chopped
4 cups chicken stock
1/4 cup Simi Chardonnay
2 sage leaves
1 sprig fresh thyme
1 Granny Smith Apple, peeled, cored and cut into 1/2 inch slices
1/2 cup sour cream

Preheat the oven to 400'F. Line a baking sheet with parchment paper. Light a charcoal grill or heat a gas grill to low heat. Put the squash in a bowl. Pour 2
tablespoons of the olive oil over the squash and sprinkle with salt and pepper. Toss to coat the squash evenly. Spread in the prepared baking sheet and bake for 20 to 30 minutes until tender when pierced with a fork. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the onions and celery and cook for 3 to 4 minutes until soft. Add the garlic and cook for 1 minute. Add the stock, wine, sage, thyme and roasted squash. Bring to a boil. Reduce the heat to low and cook for 20 minutes. Transfer to a blender and puree in a few batches, covering the vent on the top with a kitchen towel to release steam. Return to a saucepan and keep warm. Season to taste with salt and pepper. Brush the apple slices with olive oil and place on the grill. Cook for 3 to 5 minutes per side until tender. Transfer to a food processor and puree. Let cool. When cool add the sour cream and pulse to combine. Pour the soup into 4 bowls and top with a dollop of the apple cream.
Serve.