Roasted Butternut Squash and Apple Soup

           There is this fancy restaurant in the town that I love in that make the absolute best
           butternut squash soup. Every time I go there I order it. It's so creamy and dreamy.
           This is my attempt at their soup. It's a winner and comforting Fall soup.

                                               Roasted Butternut Squash and Apple Soup

                      2 butternut squash - cubed ( I bought mine at Costco already cut and peeled)
                      2 golden delicious apples ( peeled and cut )
                      1 onion, diced
                      2 1/2 cups vegetable or chicken broth
                      3 tablespoons olive oil
                      2 cups of water
                      2 teaspoons salt
                      1 teaspoon pepper
                      1 teaspoon poultry seasoning ( optional )
                      2 garlic cloves
                      1/3 cup heavy cream
                      For garnish - sour cream and sunflower seeds

          1) Preheat oven to 400 to 425 degrees

          2) Place squash, apples, onion and garlic on baking sheet. Add your olive oil and
          sprinkle with salt, pepper and poultry seasoning. Bake for 45 to 50 minutes.

          3) Add vegetable to a large pot. Add broth and water to the pot of vegetables and
          and bring to a boil on medium high heat. Reduce the heat on low for 15 minutes.
          Remove from heat and add heavy cream.

          4) Using a blender, Carefully blend the soup in batches. Remove the the small cap
          on lid to let the steam out and covering that hole with a cloth. Season to taste.

                      This would be great served with garlic bread or croutons.
                                                     Top with sour cream.