Mom's Roast Butternut Squash Soup

Creamy, comforting and SO good for you. This pairs nicely with artisan bread. I often roast the squash earlier in the day and then let it cool so I can peel the skin easily when it's time to make the soup.

Ingredients:

2 medium butternut squash
1 T olive oil
4 minced garlic cloves
1 diced yellow onion
2 peeled, cored and chopped granny smith apples
Red Pepper
1 tsp thyme
3 maggi chicken bouillon cubes
8 C water
1/2 tsp ground pepper
salt to taste

Cover a large baking sheet with aluminum foil, spray with cooking spray and then lay the squash, sliced in half and flesh down on the baking sheet. Bake at 400 degrees for 40-50 minutes, or until the squash is very fork tender.

In a large soup pot heat the olive oil and saute the onions and apples on medium heat until the onions are clear. Then add the garlic and saute until fragrant.

Peel the skin off the squash and remove any seeds. Add to the soup pot with water, chicken bouillon, thyme, pepper, and a dash of red pepper.

Simmer for 30 minutes. Blend with a hand blender or carefully transfer to an upright blender. Taste and add salt if necessary. If soup is thin (usually a result of too small squash), take a cup of soup out of the pot and whisk with flour to make a roux. When the flour is fully incorporated, add back to the soup. (but it's better if you don't have to do this, so get a good sized squash!)