Roasted Butternut Squash Soup - cooking recipe

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)

Preparation

Preheat oven to 350 degrees.
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.
Heat 1 tablespoon olive oil in large pot,and the chopped onion and saute 5 minutes.
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.
Simmer 30 minutes, until apple is very soft.
Puree in food processor.
Garnish with sour cream if desired.