Prep Time: 10 minutes

Cook Time: 1 hour and 15 minutes

Serves: 4-6

Ingredients:

4 lbs. whole butternut squash (about 4 to 5 medium), halved lengthwise and seeds removed, save your seeds for garnish

4 T. butter

1 to 2 cloves of garlic minced or 2 tsp. prepared

1 apple peeled, seeded and chopped

1 medium onion, chopped

5 C. vegetable or chicken broth

Salt and pepper to taste

1/3 C. light or heavy cream

Toasted butternut squash seeds, or real bacon bits for garnish (optional)

What to do:

Heat the oven to 425°F and arrange a rack in the middle.

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion, garlic and apple, season with salt and pepper and cook, stirring occasionally until softened, about 5 minutes.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the onions; discard the skins.Add the broth, stir to combine, and bring to a boilover medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors compine, about 15 minutes. Use an immersion blender to cream or get it to the smoothness that you like. Remove the pan from the heat and stir in the cream. Garnish and enjoy!!!!!

Christina’s notes:

If you want an extra layer of flavor add 1/4 -1/2 tsp. cinnamon,  nutmeg and ginger. Add a little at a time, remember you can add but you can’t take it away. Cayenne is great also if you want a little kick!