Perfect for fall, paired with some homemade bread.
Ingredients:
1 large butternut squash, halved and seeded
3 Tbsp butter
2 cloves of garlic, sliced
1 onion, diced
2 carrots, sliced
1 apple, peeled, cored, and diced
4 cups chicken stock
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1 tsp salt
freshly ground pepper, to taste
1/8 tsp ground nutmeg
1/2 tsp cinnamon
1/8 tsp sage
1 dash cayenne pepper
Directions:
Preheat oven to 350 degrees F. Place squash halves on baking sheet lined with parchment paper. Cook in oven for approximately 1 hour or until soft when poked with a fork. Heat butter in a large sauce pan and add garlic, onion, carrots, and apple. Cook until onion is translucent. Add chicken stock, squash, salt, pepper, and nutmeg. Bring to a boil and simmer for 10 min. Transfer to blender and blend in small batches until smooth. Return to stove and heat, but don’t boil. Add cinnamon and more salt and pepper to taste. Be careful of adding too much salt–it takes away the natural sweetness of the soup. Serve.