Butternut Squash Soup

I am a fall food fanatic. I admit it. When that hint of chill in the air hits my senses in late August or beginning of September, I immediately begin thinking of food. Apples, cinnamon, nutmeg, pumpkin, kale, squash. Before summer is even over, I get itchy just thinking about apple and pumpkin picking at our favorite orchard. I get the urge to make huge vats of soup and hearty stew and stash it in the freezer for my family. I guess it's another form of nesting for me.

So the other day I had Tim pick up a few good whole butternut squash on his way home from work. I was craving this soup, and since we had snow on Monday and Tuesday, I felt entitled to some warm fall food simmering on the stove. This soup is easy and delicious and healthy and delicious. In fact it might be my favorite soup ever. Here's how you make it.

Split open 2 butternut squash (about 2 lbs each). Scrape out the seeds and place cut side down on a sheet pan drizzled with olive oil to prevent sticking. Quarter 2 onions and peel, core and slice 2 good firm apples and also place on said sheet pan. Roast these vegetables in a 375 degree oven for 45 minutes to an hour, until the squash is easily pierced with a knife. While it's roasting, add 4 cans of chicken stock to a large stock pot and add 3 bay leaves and 1/2 tsp thyme. Keep it warm until the squash, apples, and onions are ready. When they come out of the oven, add the onions and apples to the stock. Peel the squash skin away and also add the squash to the pot in small sections. Boil on the stove for 30-40 minutes. Let the soup cool for a little while, and remove the bay leaves, then process in your favorite food processor in batches until it is smooth, velvety and delicious.

There you have it. An abundance of gorgeous, easy, seasonal, and very healthy soup with no sugar, butter, oil or preservatives. Go put a pair of socks on and enjoy!