Butternut Squash Soup

This one is even better than the last, the one with Cream cheese. I also have a feeling this one will freeze better. It reminds me of pumpkin pie, so delicious!

From Skinny Bitch, The Ultimate Everyday Cookbook

I like this, as does the author, as a thicker soup that can be used as a meal, but if you want a thinner version, she suggests adding a cup of vegetable stock.

1 large butternut squash
2 tbsp olive oil
2 garlic cloves
1 tsp salt
1/2 tsp pepper
2 tbsp grapeseed oil
1 large yellow onion, chopped (as usual, I used red)
1 quart vegetable stock
1/2 cup water
1 large red apple, chopped (I used 2 small)
1 tsp ground ginger
1 tsp agave nectar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp dried sage
1/4 cup poppy seeds, for garnish (I left these out)

1. Preheat oven to 375.
2. Cut the butternut squash in half lengthwise, creating two equal halves. Scoop the seeds, and place squash, cut side up, on the baking sheet. Drizzle each squash half with 1 tbsp of olive oil to create a small pool of oil in the cavity. Put 1 garlic clove in each cavity. Sprinkle with salt and pepper. Put the squash in the oven and bake 45 minutes, or until squash is tender when pierced with a fork. Remove from the oven and let cool. When cooled, peel off the squash skin and cut the squash into large chunks. Reserve the garlic cloves.
3. In a large pot, heat the grapeseed oil on medium heat. Add the onion, stirring until softened, about 5 minutes. Pour in the vegetable stock and the water. Add in the butternut squash, apple and 2 baked garlic cloves. Cover and simmer 20 minutes or until the apple is very tender. The squash should already be tender. Remove from the heat and pour half of the soup into a food processor or blender. Let cool for 10 minutes. Leave the remaining soup in the pan to cool. Puree the soup until smooth. Add the remaining soup and blend together until creamy. Pour the soup back into the pot and ass the ginger, agave nectar, cinnamon, nutmeg and sage. Season with additional salt and pepper, if needed. Garnish with the poppy seeds.