Roasted Squash Soup

Begin by roasting the squash. The precise method for this does not matter as long as you end up with tender squash, preferably that has caramelized slightly as a result of high-heat. Reserve only the flesh for this recipe, saving the seeds for other uses.

While the squash is cooking, fry the garlic, onion and sage in the butter over medium-high heat, stirring occasionally until soft and beginning to take on color.

Reduce heat and add apples to the pan, crushing to incorporate. Continue cooking until apple is very soft, adding stock to prevent burning as necessary.

Puree onion mixture with squash, along with half the stock until very smooth.

Transfer the puree to a pot set over medium heat. Add the remaining broth and season with salt and pepper. Continue heating until soup is hot, taking care not to scorch the bottom.

Add cream to soup, stirring to incorporate. Adjust salt and serve.