I like adding a few spicy croutons on top, which i didn't today, since we were having Steak Bruschettas with the soup.
1 butternut squash, cut into cubes (4-5 cups)
2 apples, peeled, cored and quartered
1 large onion, peeled and quartered
2 tablespoons olive oil
salt and fresh pepper to taste
6 cups chicken or vegetable stock (i use homemade which i don't add salt to it)
2 cups hot water
1-2 tablespoon fresh ground nutmeg
2 tablespoons maple syrup
worcestershire sauce for serving
Preheat oven to 425F.
Place squash, apple and onion on a cookie sheet. Sprinkle salt and pepper and toss with 2 tablespoons of olive oil. Roast veggies about 15 minutes. Stir them around sheet and roast another 15 minutes.
In a large soup pot heat chicken stock. Add roasted veggies and simmer for 10 minutes. Pour 2 cups of hot water over leftover bits on roasting pan to deglaze. Pour that into soup pot. With a hand blender, mix broth and veggies until all veggies are dissolved and soup is thick. Add nutmeg and maple syrup and season to taste. Drizzle worcestershire sauce on top and serve hot.