happy Fall, y’all 🍎🍂🍁🎃 kicking it off with one of my favorite comfort soups of season: Roasted Butternut Squash Soup 🥣 #fall #happyfall #fallsoups #fallsoup #soupseason #butternutsquash #butternutsquashsoup #recipereel #fallrecipe #reeloftheday ROASTED BUTTERNUT SQUASH SOUP 1 medium butternut squash, halved, seeded and peeled 1 medium onion, coarsely chopped 1 medium Granny Smith apple, pitted and sliced 1-inch piece fresh ginger, peeled and sliced 1 garlic clove, peeled 2 tablespoons olive oil 1 32–ounce container vegetable or chicken broth Salt and pepper to taste 1⁄2 cup half-and-half Thyme sprigs for garnish Warm Baguette Preheat oven to 425°F. Cut squash into 1-inch chunks to make 5 cups. In roasting pan, toss squash, onion, apple, ginger, garlic with olive oil. Roast 30 minutes, stirring occasionally. In blender or food processor, blend squash mixture until smooth. Spoon into saucepan: add vegetable broth, salt and pepper. Over high heat, heat mixture to boiling; reduce heat to low. Cover and simmer 10 minutes. Stir in half-and-half. Garnish with fresh thyme sprigs. Serve with warm bread. Serves 6.