Roasted butternut squash soup

Trolleydriver's beautiful Canada crookneck squash reminded me of one of my favorite soups. It's that time of year, when temps get chillier, and we start looking forward to a nice, hot bowl of soup. This one is yummy. I like to add some curry powder, but it's also great made just as is. Here you go, enjoy!

Roasted Butternut Squash Soup

Nonstick vegetable oil spray
1  2lb. butternut squash, halved lengthwise, seeded
1 granny smith apple, quartered and cored
1 med. onion, quartered
some garlic cloves
a few carrots
2 C (about) canned low salt chicken broth
pinch of grated nutmeg
1 C nonfat milk (I like to use nonfat evaporated milk)
nonfat sour cream (optional)
Chopped fresh chives or green onions (optional)

Preheat oven to 375. Spray 13x9x2 inch glass baking dish with vegetable oil spray. Place squash, cut side down in prepared dish. Pierce each squash several times with toothpick or skewer. Add a quartered granny smith apple,  a quartered onion, several garlic cloves, and a few carrots to the pan, after tossing w/a little olive oil, and salt and pepper. Bake until squash is tender, about 45 minutes.

When cool enough to handle, using large spoon, scrape squash into food processor or blender, (or use immersion blender), along with other veggies. Discard peel. Add 1 1/2 C broth and nutmeg and puree until smooth. Transfer puree to heavy saucepan. Mix in milk and enough broth to thin to the desired consistency. Stir over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired. (Or grated parmesan cheese.)

HG ... that looks like a great recipe.  I am quite sure one of my Canada Crooknecks will find its way into some of that delicious soup. Thanks for posting.