I made this recipe one night on a whim, because I felt like soup. My family and I really enjoyed it, so I wrote it down and decided to share it with all of you!
Because I have a large family, and we enjoy leftovers, I ended up making quite a large pot. But you could easily half this recipe, or even quarter it.
I suggest making the whole thing and freezing leftovers for easy meals later though.

2 Medium- Large Butternut Squash
3 Large Onions
2 Apples
2 Cloves Garlic 2 Tsp Nutmeg
⅛ Cup Olive Oil + some to drizzle on butternut squash in the beginning.
⅛ Cup Apple Cider Vinegar
4 Cups Whole Milk
32 oz Chicken Broth
Salt and Pepper to Taste

1. Preheat an oven to 375*F. Rinse and cut your butternut squash in half, and scoop out seeds.
Put on a pan, drizzle with olive oil, and bake for about 1 hour. It’s done when the skin of the butternut squash is pierced easily with a fork.

2.  When it is done roasting, let cool and then puree with a food processor or a blender. Set aside.

3. Mince the onions, apples, and garlic. Add the onion, olive oil, nutmeg, salt, pepper, and apple cider vinegar to a pan. Bring to a medium-high heat and cook for about 8 minutes or until the onions are almost cooked through. Add the minced apple and garlic. Cook for 1-2 minutes.

4. Add the pureed squash, chicken broth, and milk.

5. Bring the soup to a boil, and cook for about 10 minutes. Can be eaten hot or cold, top with some green onions and bacon bits if desired.

6. Enjoy!