Preheat the oven to 400*. Slice the butternut squash in half, remove the seeds. Brush with olive oil. Place each piece in a pan that has about 1/2 c of water in it so it won’t dry out. Pierce the skin with a fork ( I do about 3 across and 4 up and down). Bake until it is tender, about 45-60 minutes depending on the size of your squash.
While the squash is baking, slice and dice all the veggies. Add 1 tbs of oil to large frying pan along with the garlic, saute all the veggies/apple for about 6 minutes until the onions become translucent.
Add one cup of water to your Blendtech or preferred blender and half of the veggie mixture. Pour into large stock pot. Do the same with the other half of the veggie mixture and 1 cup of water. Add to the pot.
Add two cans of the chicken broth to the mixture in the pot and allow it to start simmering on low heat stirring occasionally.
Once the squash has baked, remove from oven. You can scoop the flesh out or I will peel the skin off with a knife. With one side of the squash in the Blendtech add one can of the broth and blend. Add this to the stockpot. Do the same with the other side of the squash and the last can of the broth. Add to stockpot. Allow to simmer for about 10 minutes before eating.
You can add a bit of sour cream, cream, or any kind of nut as a garnish. We love pecans, walnuts, or pumpkin seeds. Add some bread to dip. Enjoy!