Maple Butternut Squash + Apple Soup

Preheat oven to 425 F. Drizzle 1 teaspoon of olive oil over each squash half (or spray with olive oil cooking spray). Sprinkle with a bit of salt and pepper and place squash face side down on a rimmed baking sheet. Roast for 50 minutes to 1 hour or until squash is fork tender. Remove pan from the oven and cool for 10 minutes.

Heat 1 teaspoon of olive oil or butter in a Dutch oven or large saucepan over medium-high heat. Add apples, carrots and onions and sauté for 10 minutes or until apples begin to cook and onions become translucent. Next add cinnamon and stir again. Remove from heat for a moment.

Once the squash is cool enough to handle, scoop out the roasted squash and add it to the Dutch oven. Discard the peel. Next add the chicken broth and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes longer. Remove from heat and stir in milk, maple syrup and a pinch of salt.

Place ½ of the squash mixture in a blender. Blend until smooth, put it into a bowl and then add the other half of the mixture to the blender and blend it. Return all of it to the Dutch oven. Add additional chicken broth or water to thin to desired consistency. Heat it through, adjust seasonings and season with salt and pepper.

Serve with toast, or glaze the top of each bowl with a bit of brown butter.