Fall is one of my favorite seasons.  Football, turning of the leaves and warm comfort food!!!!  I like Butternut Squash so I wanted to do a Roasted Butternut Squash soup. The 1st time I played around with this, I didn’t think it had enough flavor. Sooooooo this time,  I amped up the shallots, garlic and even added an apple.  It was much better and super duper easy.  Lets go!

-Cut, peel, gut and dice a large Butternut Squash.

-Dice up 2 large shallots

-Chop up 2 large cloves of garlic

-Peel and chop up 3/4 of a fuji apple

-Put all on a baking sheet, drizzle with olive oil and salt and pepper the hell out of it.

-Bake at 350 for about 30-40 min until you can pierce thru squash easily.

-Take out of oven and put 1/3 of mixture in a blender with 1 1/2cup of chicken broth…..BLEND

-Add another 1/3 of mixture to blender and 1 1/2cup of chicken broth again and BLEND

-Do this until you reach desired consistency of your soup.

-Pour in pan and heat thru thoroughly ( I salt and pepper a little bit here again.)

-Add a dollop of Creme Fresh and some finely chopped Parsley and serve with warm sliced bread.

WARMS YOUR TUMMY!!!