Butter Nut Squash Soup - CrazyDaisy9

4  tablespoons		chicken broth
1/2  cup		onions
1/4  teaspoon		salt
1/8  teaspoon		black pepper
1/8  teaspoon		nutmeg
4		small apples
16  ounces		butternut squash
4  cups		Water

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Instructions:
1.Set oven to 400 degrees. Pole holes in the squash with a knife and place on a baking dish or pan in the oven for one hour. (This will soften the squash, making it easy to remove the seeds and scoop out the insides with a spoon.)

2.After removing the squash from the oven, let it cool for 30 minutes.

3.Chop the onions, peel, core and chop the apples.

4.In a large stock pot, combine the broth, chopped onions and apples, salt, pepper and nutmeg and bring to a boil over high heat. Reduce heat and allow to simmer while the squash is cooling from the oven.

5.Cut the squash in half, scoop out and discard the seeds. Scoop out the flesh inside (it will look like spaghetti) and add it to the stock pot. Discard the outside skin.

6.Allow the squash to cook in the soup for 10 to 20 minutes.

7.Now comes the fun gentle scoop the soup into a blender and blend for a few seconds until it is puree. I had to do this in 3 batches and then returned it to a new stock pot.
8.At this point, the soup is done. Taste and add more salt, pepper or nutmeg to suit your taste. Some recipes suggest adding cayenne pepper but we didn't think it needed it.