By John, 29 October, 2012 Description We had this with our Welcome Fall Feast 2012. I will make it again. We paired it with a Citizen Cider bRose and it went really well. This is good for any autumn feast. Yield 8 Servings Preparation time 1 hour Ingredients 2 T Butter (or bacon fat) 4 clv Garlic (crushed) 1 t Caraway Seeds 2 lb Butternut Squash (peeled, seeded, chopped) 1 c pumpkin puree 3 carrots (peeled, chopped) 1 Apples (Peeled, cored, chopped. I used Northern Spy) 1 pn Thyme 1 Bay Leaf 6 c Chicken Stock (hot) 1 1⁄2 t Cider Vinegar (important ingredient) Instructions Saute garlic with caraway seeds until garlic is golden. Add remaining ingredients except vinegar and cook 20 minutes or so, until vegetables are tender. Blend into a puree. Stir in the vinegar. Put into tureen for serving, or a slow cooker to hold until needed. Serve hot, topped with fried onions (or crumbled bacon if you are not going vegetarian) Notes The vinegar and caraway seeds make this special. Those came from a non-vegetarian recipe on Epicurious. I made a few minor changes. Source This was modified from a recipe on Epicurious.