This is the soup we save all our butternut squash for (although any winter squash will do) — it is the centerpiece of every Thanksgiving meal!

1 medium chopped onion
2 small winter squash (or one large), cut in half and roasted facedown in a 350′ oven for 45 minutes of until fork easily pierces the skin
6 Tablespoons butter
3 cups apple juice or cider
2 cups veggie or chicken stock
1-2 large apples, peeled, cored, and sliced
salt, sugar, pepper to taste

Melt the butter in a soup pot, then saute the onions until translucent. Add the apples to the butter. Scoop the flesh out of the squash (after removing seeds) and add to the butter and onion. Add cider, and stock, and simmer a while. Puree in pot or blender, and season to taste. Delicious!