Roasted Butternut Squash Soup

• 1 large butternut squash
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 crushed garlic cloves
• 1 apple, peeled cored and chopped
• 5 cups chicken broth
• 1 cup apple cider
• 1 teaspoon salt
• sour cream, if desired (to garnish)

1. Preheat oven to 350 degrees.
2. Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
3. Heat 1 tablespoon olive oil in large pot,and the chopped onion and saute 5 minutes.
4. Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
5. Simmer 30 minutes, until apple is very soft.
6. Puree in food processor.
7. Garnish with sour cream if desired.

butternut squash, olive oil, onion, garlic, apple, chicken broth, apple cider, salt, sour cream

Taken from www.food.com/recipe/roasted-butternut-squash-soup-242484 (may not work)