Bon Appétit!

• 1 butternut squash,
• Medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped
• 2 Tbsp butter
• 1 bell pepper
• 3 Fuji Apples
• 4 cups chicken stock
• 1 capful Pike Place Herb’n Farm NW
• goat cheese ,for garnish

Preparation:Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan, coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Place in bowl with lid and let steam for five minutes, and the skin will remove like magic. Sauté onion, carrot, bell pepper, garlic in butter. This is your mirepoix. Sauté for five minutes. Lower the heat if the vegetables begin to brown. Add the butternut squash, apple, broth, and seasonings. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and apples have softened. Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.