Butternut Squash Soup

Here is a great starter for your Thanksgiving meal.It can be made a few days ahead,and reheated right before serving.It is filled with wonderful fall flavors,and is sure to compliment your dinner.

Ingredients:
1 butternut squash(about 3 lbs)
1 large onion
3 tbsp. butter
1 apple,peeled & chopped(I use Granny Smith)
1 medium potato,peeled & chopped(I use red bliss)
2 large garlic cloves,minced
6 c. chicken broth
1-1/2 tsp. pumpkin pie spice
salt & pepper to taste

   Cut the squash in half,remove the seeds and place on a baking sheet.Sprinkle with a little salt & pepper,and bake at 350 degrees ,cut side up,covered with parchment or foil,for about 1 hour.Pierce with a fork to check for doneness.Remove from the oven and let cool.Remove the flesh into a bowl and set aside.

   In a stockpot,melt the butter and add the onions.Saute for about 5 minutes.Add the apple,potato,garlic, and pumpkin pie spice.Cook for a minute ,then add the squash and broth.Bring to a boil,then reduce the heat and simmer for 30 minutes,until the potato & apple are tender.Carefully puree a third at a time in a blender.Return to the pot and warm through.Garnish with sour cream and sage if desired.