Roasted Butternut Squash and Apple Soup

Makes about 10 cups

3tablespoons extra virgin olive oil 3pounds butternut squash, halved and seeded 2tablespoons unsalted butter 1large onion (about 8 ounces), cut into 1-inch pieces 3apples, peeled, cored and cut into 1-inch pieces 1tablespoon light or dark brown sugar 3tablespoons minced ginger (about one 2-inch piece) 1½quarts vegetable or chicken broth 1teaspoon ground nutmeg 1½teaspoons sea salt pinch freshly ground black pepper ½teaspoon fresh thyme

Nutritional information per serving (1 cup): Calories 162 (34% from fat) • carb. 26g • pro. 2g • fat 7g • sat. fat 2g • chol. 6mg • sod. 704mg • calc. 76mg • fiber 1g

Preheat oven to 375°F. Pour the oil over the cut sides of the squash. Place squash cut side down on a parchment or foil-lined baking sheet. Place in the preheated oven and roast 30 to 40 minutes, or until a paring knife can easily pierce the skin of the squash. While the squash is cooking, put the butter into a large stock pot set over medium-high heat. Once the butter has melted, add the onion and sauté for about 8 minutes, or until softened. Stir in the apples and sugar; sauté an additional 12 minutes, or until the apples are soft. Add the ginger and sauté until tender, about 3 to 4 minutes. Stir in the roasted squash, broth and spices. Bring the mixture to a boil and then reduce heat so that the mixture is just simmering. Let the soup simmer for about 1 hour. Strain the soup, reserving solids and liquid separately. Put half of the liquid and then half of the solids into the jar of your Cuisinart® Blender. Run on High for 25 seconds; remove and reserve. Add the remaining liquid and solids and repeat. Serve immediately.