Butternut Squash Soup

Butternut Squash Soup (adapted from Inside a British Mum's Kitchen)

1 large butternut squash, peeled and cubed

1 small onion, peeled and quartered

2 apples, peeled and cored

1 garlic clove, peeled and halved

olive oil

1 teaspoon of ground cinnamon

1/8 -1/4 tsp cayenne pepper

1/4 tsp freshly grated nutmeg

kosher salt and pepper

a small handful of chopped sage

32 oz of chicken stock/broth (about 4 cups)

a tablespoon of heavy cream (optional)

Preheat your oven to 425 degrees. Peel and chop the squash and onions. Peel and core the apples. Place onto a baking tray with garlic and quartered onion. *NOTE: Did you know fresh butternut squash can hurt your skin?? I had never heard this before, but if it hasn't sat around for about a month after picking, it releases a toxin that makes your skin peel off! My poor helpful husband found this out the hard way, then found a site that explains why (Here). So I strongly suggest wearing gloves while cutting your squash, unless you KNOW it has been sitting for a long time!*

Stir cinnamon, nutmeg, and cayenne together in a small bowl. (We like the bit of warmth the cayenne gives, but you can skip it if you aren't a fan of spice) Drizzle squash and things with olive oil, sprinkle with salt and pepper, spice mixture, and chopped sage. Mix together thoroughly until they're all coated.

Place in the oven and bake for approximately 45-50 minutes until the vegetables are really tender and browned.

Remove from the oven and allow to cool a little.

Warm the stock in a large saucepan, and blend veggies and things in a blender till smooth. Stir the puree into the stock, let warm. Taste, and add any more salt and pepper to your taste. Serve warm with a drizzle of cream (if desired).