Serve this velvety soup made with pureed butternut squash and apple as a first course to autumn meal.
1. Peel and seed 1 large butternut squash; cut into 8 wedges. Drizzle with 2 tablespoons oil; roast at 350 F for 1 hour. Heat 1 tablespoon oil in large pot, add 1 chopped onion and saute 5 minutes. Add roasted squash; 4 cloves crushed garlic; 1 peeled, cored and chopped apple; 5 cups chicken broth; 1 cup apple cider; and 1 teaspoon salt. Simmer 30 minutes, until apple is very soft. Puree in food processor. Garnish with sour cream. Makes 8 servings.