We found this soup at cookingclassy.com
2 (2 lb) butternut squashes, halved and seeds and stringy flesh removed
2 Tbsp olive oil
1 (8 oz) granny smith apple, peeled, cored and chopped
Salt and freshly ground black pepper
1 cup diced yellow onion
2 garlic cloves, minced
4 cups low-sodium chicken broth
2 tsp minced fresh sage*
1 tsp minced fresh thyme (optional)
1 tsp minced fresh rosemary (optional)
1/8 tsp ground nutmeg
1/2 cup pecans, toasted and chopped
1/3 cup heavy cream, or more to taste
Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.
Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.
Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
Stir in cream or add to each individual serving along with pecans.
Recipe source: Cooking Classy
This can also be pureed in a blender if you don't own an immersion blender. See notes in post above for directions.
Dried herbs can be substituted here or alternate seasonings can be used for a different flavor profile. See notes in post above.