Pumpkin/Butternut Squash Soup

Friday evening we had Jared's co-worker over and his wife for dinner.  I made pumpkin/butternut squash soup.  I made it last year...but OH MAN...it was super good this year.  I wanted to top it off with creme fraiche but forgot to grab some at Trader Joe's and it was 3x as much at the store I can walk to.  I happened to have some Icelandic Plain yogurt in the fridge and that really added a kick with it's tang.

We ate it for leftovers the next couple of nights.  We even fed some to Finn and he was delighted!

Alice's Pumpkin/Butternut Squash Soup

1 can of pumpkin (didn't have time to roast one.)

2 small butternut squash (the smaller the better, more concentrated flavor.)

a whole bulb of garlic

2-3 onions (I used yellow)

3-3 apples (I used fuji)

Peel squash and cut into cubes.  Cut up onions (but not too small.)  Peel the individual garlic cloves and leave whole.  Cute up apples into large chunks.  Splash some olive oil, put on large pan (I had to use 2) and roast in the oven on °350 for about 1-1 1/2 hrs or until everything is mushy.

In large pot (oh I wish I owned one of these in yellow) combine roasted contents, some cream, vegetable broth, a few dashes of cumen, salt/pepper and freshly grated nutmeg, grate in fresh ginger.  Just estimate the amounts.  Mine was pretty thick.  Then I blended everything with an emersion blender and simmered on super low heat for about 3 hrs stirring regularly.  Garnish however.  The roasting is key because it really adds flavor.