- 1 butternut squash, approximately 2 lbs
- 1 lb Granny Smith apples
- 1 tbsp olive oil
- 2 yellow onions, chopped
- 4 tsp minced garlic
- 2 cups chicken or vegetable broth
- 1/2 tsp fresh ground black pepper
Heat oven to 400 degrees. Cut the squash in half lengthwise and remove seeds. Peel and core the apples and cut into wedges. Put squash and apples cut side down on a large baking sheet lined with non-stick foil. Roast squash and apples in oven for 15 minutes. Turn apples and roast for another 10 minutes. Remove apples and roast squash for another 20 minutes. Remove squash from oven and set aside.
Heat oil in a sauce pan over medium heat. Add onions and garlic. Cook for 6 minutes, stirring occasionally. Add chicken broth and bring to a boil. Remove from heat.
Scoop half of squash into a blender, add half the apples, and half the broth mixture. Puree until smooth. Repeat with remaining ingredients. Stir freshly ground pepper into soup mixture.
Serve in bowls topped with pepitas or fresh apple slices and a drizzle of maple syrup.
4 servings