Roasted Butternut Squash Soup

A great thick and creamy soup-the apple cider ads an extra nice flavor to this. From Family Circle magazine.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  large  butternut squash
• 3  tablespoons olive oil
• 1  onion, chopped
• 4  crushed garlic cloves
• 1  apple, peeled cored and chopped
• 5  cups chicken broth
• 1  cup apple cider
• 1  teaspoon salt
•  sour cream, if desired (to garnish)

Directions

1. Preheat oven to 350 degrees.
2. Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
3. Heat 1 tablespoon olive oil in large pot,and the chopped onion and sauté 5 minutes.
4. Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
5. Simmer 30 minutes, until apple is very soft.
6. Puree in food processor.
7. Garnish with sour cream if desired.