Step One: Roast the Squash
Cut a large butternut squash in half lengthwise, scoop out the seeds, drizzle with oil, salt & pepper, place on a baking sheet. Roast at 350 degrees for at least an hour, turning halfway. It should be very soft when done. Scoop out the flesh & store in the fridge if you're doing the roasting ahead of time like I do.
Step Two: Make the Soup
Ingredients:
roasted butternut squash
onion, roughly chopped
apple, cored, peeled, roughly chopped
chicken broth, at least 2 cups
1 T grated fresh ginger
salt, pepper, nutmeg
sour cream (optional)
In a large soup pot, saute onion & apple in a little olive oil until soft. Add in ginger and cook for about a minute until incorporated. Dump the mixture in your food processor or blender, adding squash and a bit of broth. Blend well, scraping down the sides occasionally until you have a uniform mixture. Add broth as needed if it's not blending well, I have to do this step in 2 batches since it won't all fit in my food processor. Put blended soup back in the soup pot, adding broth until it reaches your desired consistency. I like this soup nice and thick, so I usually end up using about 2 cups of broth total. Add salt, pepper, & a pinch of nutmeg to taste. Once the soup is hot, it's done! Top with sour cream if desired.