Nancy's Butternut Squash and Apple Soup Recipe

Preheat oven to 350 degrees F (175 degrees C).

Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.

Roast in preheated oven until a fork easily pierces through the flesh 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle.

Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened 5 to 7 minutes.

Pour 3 to 5 cups chicken stock into the pot; stir. Add apples to the stock; bring to a boil reduce heat to medium-low and simmer until the apples are tender 20 to 30 minutes.

Use a fork to scrape the flesh from the butternut squash finishing with a spoon to get the last bits away from the skin; add to the simmering stock. Add remaining 3 cups stock to the pot bring mixture to a simmer and continue to cook until everything is heated through 5 to 10 minutes.

Puree soup with an immersion blender until smooth.