Butternut squash soup.

It's that time of year again and this soup is the perfect fall comfort food. Serves 6-7.

What you need.

• 1 large butternut squash, or 2 small (4 lbs total)
• 1 tablespoon butter, melted
• 2 apples, peeled, cored, and chopped
• 1 large onion, chopped
• 1 tablespoon butter
• 8 fresh sage leaves (minced), or 1-2 tablespoons dried sage
• 3 cups vegetable or chicken broth
• 2 cups water
• 1 and 1/2 teaspoons salt, or more to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 2 cloves garlic
• 1/3 cup cream

1. Preheat oven to 425 degree F.
2. Line a baking sheet with aluminum foil.
3. Cut the butternut squash in half and scoop out seeds.
4. Place the squash cut side up on the baking sheet. Brush 1 tablespoon of melted butter making sure to coat the flesh. Season with salt and pepper.
5. Roast the squash in oven for 50-60 minutes, or until tender. A knife inserted in flesh should slide through easily. Remove from oven and set aside.
6. Meanwhile, chop the apples and onions.
7. In a large pot or dutch oven, melt the other tablespoon of butter over medium heat. When it is hot, add the apples and onions. Stir in chopped sage or dried sage. Add salt and pepper to taste.
8. Cook over medium heat until softened, about 7-10 minutes. 
9. Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions, throwing away the skins.
10. Add broth, water, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, 1/4 teaspoon cinnamon, 1/4 teaspoon cumin, 1/4 teaspoon, paprika, and 2 cloves garlic (minced)
11. Bring to boil over medium heat.
12. Reduce heat to low and simmer for 15-20 minutes, breaking up any large chunks.
13. Turn off heat and stir in cream.
14. Blend soup using an immersion blender and serve.

- Farmer Jess