Butternut Squash Soup

2 small (about 2-2 1/2 pounds each) butternut squash, peeled, seeded and diced into 1/2 inch pieces
1 yellow onion (about a cup) chopped into 1/2 inch pieces
1 granny smith apple (about 6-8 oz), peeled, seeded and diced into 1/2 inch pieces
1 Tbsp. olive oil
salt and pepper to taste
32 oz low-sodium chicken broth (use Vegetable broth to make this a vegetarian soup)
1/2 tsp. dried thyme
1 cup half and half
1/3 to 1/2 cup maple syrup
nutmeg and/or cinnamon to taste
 1/4 cup toasted pumpkin seeds

Preheat oven to 450 degrees. Mix squash and onion with olive oil and spread on a roasting pan. Roast for 20 minutes, then add the apple and roast 15 minutes longer or until everything is soft. Cool to touch.

Place vegetables and apple into a blender. Add chicken broth and thyme and blend until smooth. Remove from blender and place in a large saucepan. Stir in maple syrup (start with a little and add to taste) and half and half. Add nutmeg and cinnamon to taste. Adjust seasoning.

Heat to warm, but do not boil. Top with pumpkin seeds to serve.