This is the first type of butternut squash soup I ever made back when I was living on campus at Duquesne (ah, Brottier). I got the recipe from a magazine I suppose. I also didn't have a blender at the time, so I used a mini food processor to blend the soup. It took so long! Haha. This recipe is still a staple of mine since I usually have the ingredients laying around the apartment in the fall. (I have been known to hoard squash.)
3 unpeeled apples, cored and quartered
1 large unpeeled butternut squash, seeds removed and cut into 1 inch cubes
1 large onion, peeled and quartered
3 cloves of garlic
1 small bunch of sage, sliced
1 tablespoon of rosemary
1 teaspoon of cinnamon
3 cups of homemade vegetable stock (more or less depending on how thick you like your soup)
As a side note, I don't like peeling vegetables, especially if their peels are edible. I figure if you are blending the soup anyways, it doesn't make a difference. Also as a bonus most of the nutrients and fiber is in the peel, not to mention it is way less work. Also all the soup got eaten before I could take a picture. Above is a picture of the roasted vegetables!
Directions: Place the apples, butternut squash, and onion into a 9 by 13 inch baking pan and drizzle with olive oil. As an alternative, you can just add about an inch of water to the bottom of the pan instead of oil.
I like to serve the soup with some extra sage and olive oil. It's a really hearty soup-perfect for those chilly fall days!