Preheat the oven to 450 F degrees. Slice the butternut squash lengthwise and de-seed them.
Roast them on a baking sheet for 40 minutes, cut side down. Test to see that they are cooked through by piercing the squash with a fork.
Remove the squash from the skin and add it to the pot.
Blend the ingredients in the pot using an immersion blender. You can use a food processor and blend in batches, return it to the pot, stir and reheat to serve. Add salt and pepper to taste.
If you want to make this soup in stages, you can roast the butternut squash and let cool and make the apple stock at a later time. Or make the stock first and cook the squash later on and combine the two when you have the time.
Recipe provided by: Beth Rosen, Registered Dietitian with www.GoodnessGraciousLiving.com