Oakley'S Butternut Squash Soup

• 1 medium butternut squash, peeled, chopped into medium pieces
• 1 potato, with skin, washed and chopped into medium pieces
• 1 onion, peeled and chopped into medium pieces
• kosher salt
• 3 T olive oil
• 1 granny smith apple, cored but not peeled, chopped into small pieces
• 1 tsp sage
• 1 tsp nutmeg
• 1 cup heavy cream
• 4 cups veggie or chix stock
• 1/2 cup maple syrup
• squeeze of fresh lemon

1. Heat oven to 450F. Place chopped squash, potato and onion on a cooking sheet. sprinkle with the salt and olive oil. roast vegetables for approx 40 minutes. place roasted vegetables, apple, sage and nutmeg in a soup pan with heavy cream, maple syrup and stock. simmer for 15 minutes. Place in a blender and puree. Add squeeze of fresh lemon.

butternut squash, potato, onion, kosher salt, olive oil, granny smith apple, sage, nutmeg, heavy cream, veggie, maple syrup, lemon

Taken from www.epicurious.com/recipes/member/views/oakleys-butternut-squash-soup-50018605 (may not work)