Butternut Squash soup with apples and Fresh Sage

By: Lindsey Johnson (Wendy's friend in NY)

2 butternut squashes
1 onion
2 tart apples, such as Granny Smith
2 Tbsp. fresh sage
heavy cream (I used 2 cups, but less is fine)
chicken stock (probably a quart--depending on how thick you want the soup)
Cut the butternut squashes in half lengthwise. Remove seeds. Line acookie sheet with foil and spray with non-stick cooking spray. Place the butternut squashes cut side down on the foil. Roast at 400degrees for about an hour--maybe less. A knife tip should easily gothrough the squash when it's ready.Let the squash cool for a few minutes. Remove the skin, or turn thesquash over and scoop out the flesh.You can do one of two things next:1. Saute the apples and onion in a couple tablespoons of butteruntil everything is soft. 2. You could also roast the apples and the onions with the squash. Now, some grocery stores sell peeled and cut butternut squash. That eliminates roasting them whole. In that case, toss everything with a little olive oil and roast in a 400 degree oven until everything is soft. You could also peel and cube the squash yourself, though roasting it whole is much quicker and easier, in my opinion.Me? I peel and core the apples and chop them into large chunks. I also roughly chop the onions. It all gets pureed at the end, so it doesn't matter much about how big or small the pieces are.Once the squash has cooled a bit, I place the squash, the sauteed/roasted apples and onions in my blender or food processor. Add a little chicken stock at this point to thin it out. You will probably have to work in batches.Pour all of the puree into a large pan and thin it out a bit with more chicken stock. Bring it to a simmer and right before you serve it, add some cream and the fresh sage. Season with salt and pepper. (You may not need salt if the chicken stock is salty.)