Butternut Squash soup

1 3-4 lb. butter nut squash, peeled, seeded and cut into chunks
2 macintosh apples, peeled, seeded and cut into same size chunks
2 sweet onions, peeled and cut inot chunks
4 cloves of garlic, peeld and left whole

Preheat oven to 425 degrees

Place the chunked vegies on a cookie sheet and drizzle 3 tbs olive oil. Generously salt and pepper. Bake for 45 minutes. On stovetop, place soup pan and add 2 to 2 1/2 cups of chicken stock. Add the vegies to your soup pan. With immersion blender, careful not to burn yourself blend until the consistency you want.

You can also put the vegies into a food processor and blend them this way before adding them to the chicken stock. Combine and if you feel it is too thick...add a little more chicken stock. Heat until cooked through. Add fresh grated nutmeg and salt and pepper to taste.

For a variation of this soup, you can omit the nutmeg and add 1/2 teaspoon curry powder to make a sweet and savory soup. Garnish this soup with scallions and toasted cashews. Love from the Redhead's kitchen