Butternut Squash Soup

Nothing says fall more to me than butternut squash! This weekend I went to the Farmer's Market here and got a huge butternut squash and just knew I had to make some soup out of it. I got this recipe from a friend at work. Here is the recipe:

Butternut Squash Soup
serves 4

1 butternut squash
Olive oil
2 tbsp. butter
1/2 sweet onion, chopped
1 carrot, chopped
1 apple, peeled, cored, and chopped
3 cups chicken or vegetable broth
1 bay leaf
Salt & Pepper to taste
A few dollops of Brie cheese
Fresh sage leaves

Preheat the oven to 400F. Peel the squash, cut in half lengthwise, remove the seeds and cut into 1-inch pieces. Lightly drizzle olive oil on the bottom of a baking dish with a lid. Toss the chopped squash in and bake for 45 minutes.

Melt butter in a soup pot and sauté the chopped onion and carrot, but do not brown. Add the butternut squash and stir. Next, add the broth, apple, and bay leaf. Bring to a boil and then turn down to med-low heat and simmer for 45 minutes.

Remove the bay leaf and purée the soup in a food processor. Crisp sage leaves by frying them in a small pan with olive oil. To serve, put a dollop of brie in the bottom of each bowl and pour the hot soup on top. Sprinkle or set crisp bay leaves on top. Season with salt and pepper to taste. Enjoy :)