Simple Butternut Squash and Apple Soup

• 2 12 lbs butternut squash
• 4 cups vegetable stock
• 1 12 teaspoons olive oil
• 1 cup chopped yellow onion
• 34 cup apple, chopped (I used one green and one jazz)
• 1 12 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon sea salt
• fresh ground black pepper
• ginger powder
• nutmeg

1. Heat oven to 400 degrees Fahrenheit
2. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
3. Cut squash in 4 pieces and remove seeds and membrane.
4. Lie pieces skin side down on baking sheet.
5. Lightly grease top of squash with olive oil and sprinkle with salt, pepper and the tsp of thyme.
6. Cover with foil and roast for 45 minutes.
7. After roasting peel and cube the squash.
8. In a stock pot, with medium heat, add oil, onions, garlic and apples Sprinkle with some salt and sweat between 2-3 minutes.
9. Add rosemary, pepper, squash and vegetable stock.
10. Bring to boil.
11. Cover and simmer for 20 minutes.
12. After simmering add a dash of ginger and a dash of nutmeg and puree using stick blender.
13. Let it sit and thicken for a few minutes before serving.

butternut squash, vegetable stock, olive oil, yellow onion, apple, garlic, thyme, rosemary, salt, fresh ground black pepper, ginger powder, nutmeg

Taken from www.food.com/recipe/simple-butternut-squash-and-apple-soup-402097 (may not work)