Ginger Roasted Butternut Squash Apple Soup

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Lay butternut squash, apples, and onion in a single layer on a baking sheet.
3. 3
   Drizzle with olive oil and sprinkle with fresh minced sage. Roast butternut squash and apples at 400F 25-30 minutes or until apples and squash are very tender.
4. 4
   Place apples and squash in a high speed blender.
5. 5
   Pour warmed chicken stock over top and add ginger and nutmeg. Blend on high speed until completely smooth.
6. 6
   Transfer soup to a medium saucepot and bring to a simmer over medium-high heat. Reduce heat to medium-low and add half and half cream and salt and pepper to taste. Cover soup and let simmer 15-20 minutes to allow the flavors to meld.
7. 7
   Serve soup hot with grated fresh Parmesan and additional minced sage if desired. Enjoy!