Roasted Squash Soup With Apples And Soju

• 2 butternut squash
• 6 tablespoons olive oil
• to taste salt
• to taste pepper
• 1 large onion
• 2 large sweet apples (like Fuji)
• 2 teaspoons paprika
• 4 cups chicken or vegetable broth
• 1/4 cup Soju
• 1 handful sage leaves, for garnish

1. Preheat oven to 400F. Cut open the squash lengthwise and remove the guts. Brush the insides with two tablespoons of olive oil and sprinkle with salt and pepper. Place in the oven to roast for an hour, or until the insides are soft.
2. While the squash roasts, chop the onion and apples into half inch pieces. Set the apples aside. Place the onions in a large pot with the remaining four tablespoons of olive oil and cook over medium heat until the onions are soft, about 15 minutes. Stir in the paprika and cook for another two minutes.
3. Add the apples and two cups of the broth to pot. Once the broth boils, reduce the heat and let it simmer for 20 minutes, or until the apples are soft.
4. When the squash is cooked through, remove it from the oven and carefully scoop out the insides. Puree them in a blender or food processor with the apple mixture.
5. Transfer the puree back to the pot and stir in the remaining two cups of broth, the 1/4 cup of Soju, and a few good pinches of salt and pepper. Bring the soup back to a boil for five minutes.
6. To serve, garnish with a few chopped fresh sage leaves. Enjoy with a glass of Soju.

butternut squash, olive oil, salt, pepper, onion, sweet apples, paprika, chicken, soju, handful sage

Taken from food52.com/recipes/24016-roasted-squash-soup-with-apples-and-soju (may not work)