My Butternut Squash Soup

2 med butternut squash, halved lengthwise
2 tart apple (such as Granny Smith), peeled cored and chopped
1 med yellow onion. halved and sliced
2 T. butter, divided
2 cloves garlic, minced
salt and pepper to taste
15 sage leaves, roughly chopped
2-3 cans vegetable or chicken broth
1/4 C. dry wine
2 tsp. curry powder, or to taste
1/4 tsp. nutmeg, or to taste
1/4 C. heavy cream (optional)

1. Pre-heat oven to 450.

2. Melt 1 T. butter and coat cut side of butternut squash.  Place on a baking sheet, cut side up and roast in pre-heated oven for 45 min to an hour.  When squash is finished roasting, remove from oven and set aside until cool enough to handle.

3. Towards end of cooking time, heat additional 1 T. butter in a saucepan.  Add onions, apple and garlic and cook until onions are transparent.  Add white wine, sage, salt and pepper to taste and cook 1-2 minutes more until flavors meld.  If squash is not ready, turn off heat and set aside.

4.  Scrape roasted squash from skin into saucepan with apple and onion.  Add vegetable or chicken broth to cover.  Bring to a boil and simmer 15 minutes until the flavors meld.  Puree with an immersion blender.  Add curry powder, nutmeg and simmer 5 minutes more.  Remove from heat and add in heavy cream.

**Other seasonings to try adding in can be coriander, cumin, ginger, cayenne or in lieu of different spices garam masala.  

Double the recipe fits 4 trays of the freeze-dryer perfectly.  Freeze-dry on 12/12.