Slice squash in half lengthwise and scoop out the seeds (I find an ice cream scoop does the trick). Line a baking sheet with parchment paper. Season the squash with a small amount of olive oil and sea salt and place flesh side down on the baking tray.
Cook at 375 for 20-25 minutes or until lightly browned.
Add chopped onion to heated oil in a medium or large stock pot
Add in the broth and let simmer for 10-15 minutes.
Use a high-powered blender to puree the soup; this may need to be done in 2 or 3 batches. Serve immediately or place in containers for later use. This soup keeps for 3-4 days or can be frozen for up to 6 months.
Nutrition Information
Serving size: 1 cup Calories: 70 Fat: 1 g Carbohydrates: 15 g Sugar: 6 g Sodium: 302 mg Fiber: 4 g Protein: 1 g Cholesterol: 0 mg
Recipe by Crystal Higgins at https://crystalhiggins.com/maple-cinnamon-butternut-squash-and-apple-soup/