Roasted Butternut Squash and Apple Soup
The focus seems to lie in the apple flavor, so don't be afraid of the butternut squash. At the same time, don't be expecting a strong butternut squash flavor, which I was, because you won't find it. This is a very light soup, and would be the perfect start to a autumn dinner party. Just be sure to offer something filling as an entree, especially if there are men in attendance!
Source: Cooking Thin with Chef Kathleen cookbook
2 lbs. butternut squash (1 medium)
2 apples, such as Granny Smith, Northern Spy, or Rome Beauty
1 t. olive oil
Salt and pepper, to taste
4-6 cloves garlic, peeled and cut in half lengthwise
2 sprigs thyme
4 c. chicken stock
Preheat oven to 375 degrees. Cut squash in half lengthwise. Remove seeds. Peel, core, and cut apples into quarters. Brush cut surfaces of squash and apples with olive oil. Season with salt and pepper. Set apples aside.
Place squash on a cookie sheet, cut side down. Lift squash and tuck half of garlic and 1 spring thyme into cavity of each half. Bake 15 minutes.
Place apples on cookie sheet with squash and continue baking until squash and apples are completely soft and tender, 15-20 minutes more.
When squash is just cool enough to handle, scrape meat from skin and place in a medium pot along with apples and cooked garlic; discard thyme sprigs. Mash with a potato masher, or, if a smoother texture is desired, pass through a rice or food mill.
A Note From The Little Lady: I used an immersion blender to get my soup to the desired consistency.