Roasted Winter Squash Soup

Directions

Preheat oven to 375℉ (190℃).

Arrange squash on a baking sheet, cut side down.

Bake until very tender, about 1 hour. Let cool slightly.

While squash is roasting, melt butter in a medium saucepan over medium heat.

Stir in onion, sage and allspice.

Reduce heat to low, cover and cook until onions are tender, 9 to 11 minutes.

Uncover. Add apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.

Scoop out the squash pulp and add it to the pan.

Simmer for 5 minutes.

Let soup cool slightly.

Working in 2 batches, purée the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off.

Strain through a fine-mesh sieve.

When ready to serve, heat soup over medium heat until it just reaches a simmer.

Stir in lemon juice, salt and pepper.

Ladle into hot soup bowls, and garnish with some toasted pine nuts if desired.

Serve and enjoy!