Squash Soup

I've made this with both butternut and acorn squash. For some reason my kids prefer the one with butternut, but I thought they were both good. When I made this over the weekend, we had just returned from apple picking and so I was inspired to add an apple to the soup -- it was really good!

2 1/2 - 3 lb. butternut or acorn squash

1 Tbs. olive oil

1 onion, chopped

3 cloves garlic, minced

1 apple, peeled, cored and diced

1 can chicken or vegetable broth

1 cup milk or half & half (plus more if it's too thick)

salt and pepper to taste

1. Cut the squash into large chunks and bake at 350 until soft, 30-45 minutes.
2. Meanwhile, saute the onion in olive oil until soft. Add apples, cover and keep cooking for 5 minutes. Add garlic and saute an additional minute. Set aside.
3. Remove cooked squash from peel and add to onion mixture. Add one can of broth. Puree with an immersion blender or in batches in a blender.
4. Add milk and stir. If it's too thick, add a bit more milk.
5. Salt and pepper to taste.