Butternut Squash and Roasted Apple Soup

• 2 butternut squashes, quartered, seeds removed
• 2 to 3 Granny Smith apples
• 1 to 2 tablespoons olive oil or vegetable oil
• Salt
• freshly ground black pepper
• 3 cups apple cider or juice
• 2 cups chicken broth or water, more as needed
• 1 teaspoon ground cinnamon
• 1 pinch nutmeg, or to taste
• Juice of 1 lemon, or to taste
• Dried cranberries or dried cherries for garnish, optional
• toasted almond slivers for garnish, optional
• diced apples, for garnish, optional

1. Preheat oven to 400 degrees.
2. Cut each squash quarter in half and place in a large bowl.
3. Quarter and core apples, and add to bowl.
4. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper.
5. Rub everything to coat well, and transfer to a large baking sheet.
6. Cover tightly with foil.
7. Bake until apples are soft in center, about 30 minutes.
8. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes.
9. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins.
10. Working in batches, puree squash and apples in a food processor or blender.
11. If necessary, add some apple cider to each batch to help puree.
12. Transfer puree to a 4- to 6-quart soup pot.
13. Add remaining cider and enough chicken broth or water for desired consistency.
14. Place over medium-low heat.
15. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge.
16. Heat just until steaming, and adjust seasonings to taste.
17. Ladle into warm bowls.
18. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.

butternut, apples, olive oil, salt, freshly ground black pepper, apple cider, chicken broth, ground cinnamon, nutmeg, lemon, cranberries, almond slivers, apples

Taken from cooking.nytimes.com/recipes/1012854 (may not work)