Some of the best fall flavors comes to butternut squash and apple. They are perfect combination for a warm and comforting soup on a chilly fall day.

INGREDIENTS:

1 medium whole butternut squash cut in halves

1 whole apples peeled and cored 

1/2 white onion chopped

1 stack of celery chopped

1/3 heavy cream or half and half 

2 sprigs each of fresh sage and thyme

1 clove of garlic crushed 

5 cups organic chicken stock 

1 tsp. ground cinnamon

½ tsp. of freshly ground nutmeg

1 tsp. Kosher salt

2 tbsp. of olive oil

Freshly ground pepper to taste 

Pinch of ground cloves

Pinch of all spices

Fresh chives  for garnish (optional)

STEPS:

Preheat the oven to 375 degree F.

Cut the butternut squash in half then season with salt, freshly ground pepper and drizzle with olive oil. Place the springs of thyme and sage on top and roast for about 45 minutes or until cooked through.

Discard the herbs and take the skin and set a side.

Meanwhile, in a large pot over medium heat, sauté chopped the onion and the celery in olive oil for about 5 minutes or until soft.

Add the roasted butternut squash to the pot, the cinnamon, nutmeg, clove, all spice and then pour in the broth.

Cook the mixture for about 15 minutes then add the apple, cook for 5 more stirring occasionally.

Working in batches, puree the soup in a food processor or high-speed blender until smooth, then pass through a chinois sieve. Finally, stir in the heavy cream.

Garnish with chives.