Butternut Squash Soup

Last Fall my little family took a trip to the apple orchard and did some apple picking, the next day we ventured to the Pumpkin patch. Came home from the pumpkin patch with not only pumpkins but our first ever Butternut Squash. Not knowing exactly what we wanted to cook with it, my husband started pulling things out of the pantry and cupboards. He then created one of the most delicious soups I think I've ever had, it was even more delicious seeing that he added apples that we had picked the day before. Here's the recipe!!!

Butternut Squash Soup
1 Butternut Squash
2 cups chicken broth
1 red onion chopped
2 cloves of garlic chopped
2 apples chopped (we used Gala)
sprig of rosemary
1-2 cups white wine
3-4 pieces of ginger
1-2 tbsp olive oil
1 tsp salt

Cut squash in half length wise and drizzle with olive oil and salt, bake @ 450 for 10 minutes, then put under broiler on low until the top of the squash is browned (ours was about 15 minutes.
The baking and broiling should make the squash easier to peel, if it's still tough put back in the oven and bake a few more minutes.
Once squash is easy to fork it's done.
In stock pot heat oil, add onion, garlic, apples, rosemary & ginger.
Cook down until apples are soft, onions are translucent and things are browned.
Remove rosemary and pieces of ginger.
Add wine and reduce
Scoop squash out of peel and add to pot
Add chicken broth to pot and let cook until squash is soft.
Puree soup in food processor/blender and return to pot to keep warm