1 butternut squash peeled and cubed
3 tbsp. olive oil
1 tbsp. butter
1/2 large vidalia onion, diced
1 clove minced garlic
1 apples cut into cubes ~ I leave the skin on
48 oz. chicken broth
salt, pepper, ground sage, smoked paprika, ground ginger, onion and garlic powder, to taste
1/2 c. toasted pumpkin seeds
Preheat oven 375 F.
Line a sheet pan with foil and spray with cooking spray.
Toss squash with 2 tbsp. of olive oil and seasoning to taste.
Roast for about 45 minutes, or until squash is softened.
Heat butter and remaining tbsp. of olive oil in a large pot.
Add onions and seasoning and cook for 3-4 minutes.
Add apples and garlic and continue cooking for another 3-4 minutes.
Transfer the squash to the pot along with chicken broth.
Simmer for 40 -45 minutes until apples are soft.
Use an immersion blender to purée to a smooth consistency.
Serve with toasted pumpkin seeds.
