Butternut Squash Soup

Just in time for Thanksgiving, here's our favorite healthy soup!  For a vegetarian option, substitute in the vegetable stock for chicken stock.

2 Butternut squash, medium sized, cut in half
2 Tbls. Butter
2 Garlic cloves, minced
1 Yellow onion, chopped
2 Granny smith apples, peeled, cored & chopped
1/8 tsp of Thai chili, finely chopped, seeds removed
2 Quarts chicken or vegetable stock
2 Tbls. Salt
1/2 Tsp. Fresh ground pepper
Dash of nutmeg

Preheat oven to 400 degrees.  Put squash, cut side down onto a cookie sheet, covered in tin foil.  Roast 40-50 minutes, or until flesh is soft.  Remove from oven & let cool.  Scoop out the seeds with a spoon.  Scoop out flesh and reserve.  This can be done ahead.
In a large stockpot, melt butter, then add garlic, onion & apples.  Saute until the onions begin to sweat.  Add chile, salt, pepper & nutmeg.  Stir well & cook for 1-2 minutes, then add squash & stock.  Bring soup to a boil, then reduce heat.  Simmer 20-30 minutes, until the apple is very soft.  Use an immersion blender to cream the soup, or run in batches through a blender.  If preferred, add chicken stock until soup is the preferred consistency.
Happy Thanksgiving!