Roasted Butternut Soup

Step 1: Preheat oven to 400 degrees F.

Step 2: Brush squash with olive oil and place face-side up on a foil lined baking sheet. Roast for 45 minutes. Remove and cut into 1 inch chunks.

Step 3: Melt butter in a large pot over medium heat. Add onion and saute until soft and translucent. Add garlic and cook until fragrant - about one minute. Add squash, carrot, green apple, and stock. Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring every once in a while.

Step 4: Remove from heat and let sit for 10-15 minutes before transferring in small batches to a blender. Puree each batch until smooth.

Step 5: Return soup to pot. Whisk in the cream, then add the four seasonings (nutmeg, cayenne, salt & pepper) to taste. Warm soup before serving. Garnish with a small dollop of sour cream and chopped parsley, if desired.