Roasted Winter Squash Soup (Edit recipe)

Soup

1. Preheat oven to 375° F.
2. Pour 2 cups chicken stock in a baking sheet and place squash face down on the sheet. The chicken stock in the pan will steam the squash while it's roasting and add a little more flavor.
3. Place squash in oven and bake until tender, about 1 hour. Let cool slightly.
4. While the squash is roasting, melt butter in medium saucepan over medium heat.
5. Add onion, sage and allspice and reduce heat to low. Cover and cook until onions are tender, about 10 minutes.
6. Stir in apple and remaining stock. Bring to a simmer and cook uncovered until apple is tender. About 15 minutes.
7. Scoop out squash pulp and add to pan and simmer for about 5 minutes. Let soup cool slightly.
8. Strain off all liquid and set aside for later use.
9. Purée squash mixture in food processor or blender until smooth.
10. Add purée back to pan and add liquid back into soup until desired consistency is reached.
11. Add salt and pepper to taste. Garnish with toasted walnuts and sage butter

Sage Butter

1. Melt butter in a small saucepan over medium heat until it browns stirring occasionally. About 10 min.
2. Once butter is browned, stir in sage and remove from heat.