Ingredients:
1 medium-sized butternut squash
2 yukon gold (or similar) potatoes cut into 1” pieces
1 onion sliced
1 pear, diced
1 apple, diced
1 clove garlic
olive oil
salt to taste
1 qt chicken or vegetable broth
1/2 c apple juice
1/2 tsp cinnamon (or more to taste)

Method:
Slice squash in half. Spread in a jellyroll pan, cut side down, and pour 1/4 c water around the squash. Roast in 40 degree oven 30 minutes. Remove squash meat from skin and cut into 1” pieces. (Be careful not to burn yourself with the hot squash!) Saute onion in olive oil until soft. Add apple and pear, stirring for about 3 minutes. Add remaining ingredients and squash. Bring to a boil over medium-high heat. Reduce heat and cover, simmering for about 30 minutes. Puree the soup before serving.

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