Apple and Butternut Squash Soup

• 2 pounds butternut squash
• 2 Tablespoons canola or olive oil
• 1 apple
• 1 rib of celery, diced
• 1 Onion, diced
• 4 cups apple cider
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp cinnamon
• 1 tsp nutmeg
• salt and pepper to taste
• chopped pistachio nuts for garnish, optional

Directions

Preheat oven to 400 degrees F. If you are using a whole butternut squash, cut the squash in half. Rub the cut side with oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast in 400 degree oven for 25 minutes, or until a knife inserted in the squash meets no resistance. If using peeled and chunked butternut squash, toss the chunks in a tablespoon of oil and sprinkle with salt and pepper. Spread on a single layer and roast until tender, about 15 minutes. Remove the squash from the oven, peel if necessary and set aside.

Meanwhile sauté the apples, celery and onion in a large, heavy pot until the onion is translucent and the celery and apple are tender, about 10 minutes. Add butternut squash, cider and chicken broth. Bring to a simmer and cook for 20 minutes. Add spices and season with Salt and Pepper.

Blend with an immersion blender, or in a blender at high speed until smooth and creamy. Stir in the heavy cream. Serve in a bowl and garnish chopped pistachio nuts, if desired.