Roasted Butternut Squash and  Apple Soup

Ingredients: Butternut squash, Apples, Onion, Garlic, Salt, Pepper, Extra virgin olive oil, Chicken broth or vegetable broth, Heavy cream

Heat oven to 400 degrees. Peel, seed and cut butternut squash into 2 inch pieces. Place the raw squash on a large rimmed baking sheet.

Peel, core and chop apples. Peel and chop onion into 2 inch pieces. Smash and peel the garlic cloves. Add apple, onion, and garlic to squash. 

Drizzle mixture with olive oil. Sprinkle it with salt and pepper. Toss well to coat. Roast for 35-40 minutes or until veggies are very soft. Remove from the oven and allow to cool for 15 minutes.

Place half the roasted vegetables and 2 cups of chicken broth or veggie broth in a stand blender or food processor.

Blend until smooth. Transfer to a large pot. Repeat with the remaining veggies and broth.

Heat soup over low heat. Stir in heavy cream. Season with additional salt and pepper to taste.

Top your soup with homemade croutons, cooked ground sausage or bacon, and/or fried sage.