Butternut Squash and Apple Soup Recipe

Preheat the oven to 350 degrees F (175 degrees C).

Pour enough water into a baking dish to be about ¾-inch deep.

Place squash halves into the water with the cut side facing up.

Roast in the preheated oven for 45 to 50 minutes until a fork easily pierces through the flesh.

Remove from the oven, then flip the squash.

Allow to cool.

Melt the butter in a large pot over medium heat.

Saute the shallots in hot butter for 5 to 7 minutes until softened.

Pour 3 to 5 cups of chicken stock into the pot, then stir.

Add the apples to the stock, then bring the mixture to a boil.

Reduce the heat to medium-low, and simmer for 20 to 30 minutes until the apples are tender.

Use a fork to scrape the flesh from the butternut squash.

Add the squash to the simmering stock.

Add the remaining 3 cups of stock to the pot.

Bring the mixture to a simmer, and continue to cook for 5 to 10 minutes until everything is heated through.

Puree soup with an immersion blender until smooth.

Serve warm, and enjoy!