“Squashed” Apple Soup

Apples take a savory turn in this comforting recipe for “Squashed” Apple Soup. Preheat the oven to 350 degrees. Cut 1 butternut squash (about 2-3 pounds) in half lengthwise. Scoop out the seeds, mist the flesh with oil spray, and sprinkle ¼ tsp kosher salt and ¼ tsp pepper on each half. Place the squash flesh side-down in a shallow baking dish and add ½ cup water. Bake until the flesh is fork-tender, about 1 hour. Once cooled, scoop out the flesh and set aside. In a large pot over medium heat, sauté 1 diced large onion in 1 Tbsp olive oil until translucent, about 10 minutes. Add the squash, 2 chopped apples, 3 ½ cups chicken broth (low-sodium or no-salt-added), 1 tsp nutmeg, and 1 bay leaf and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes. Cool slightly, remove the bay leaf, and purée in a blender (or directly in the pot with an immersion blender) until smooth, using caution while working with hot liquids. Makes 4 (2-cup) servings.

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