Butternut Squash Soup

• 4 tablespoons Maple Syrup
• 3 tablespoons canola oil
• 2 butternut squashes (about 3 lbs weight total), halved lengthwise and seeded
• 2 sweet onions, quartered
• 2 Granny Smith apples, peeled, quartered and cored
• 5 cups Vegetable broth or stock
• salt and freshly ground pepper
• 1/2 teaspoon nutmeg
• 1/2 cup half and half or heavy cream
• 4 teaspoons minced sage

1. Preheat oven to 450 degrees. In a small bowl, stir together the maple syrup and oil. Line a shallow baking dish with aluminum foil and arrange the squash halves (flesh side up), onions and apples in it. Brush the cut sides of the squash and the entire surface of the onions and apples with the maple syrup mixture. Bake, turning all ingredients once or twice, until tender and well browned, about 1 hour. Remove from the oven, let cool and then scoop the squash flesh out of the peel and shop coarsely. Chop the onions and apples.
2. In a soup pot over medium heat, combine the squash, onion, apple, stock 1/2 teaspoon salt, 1///2 teaspoon pepper and nutmeg. Bring to a simmer over medium heat. Partially cover and cook until very tender, about 20 minutes. Remove from heat and let cool.
3. In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and place over medium heat. Stir in the half and half (or cream) and bring to a simmer. Taste and adjust the seasoning with salt and pepper

maple syrup, canola oil, butternut, sweet onions, apples, vegetable broth, salt, nutmeg, heavy cream, sage

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-50023150 (may not work)