We grew so many butternut squashes in the summer that I continuously looked for new ways to prepare them. This soup is sweet and bright. It is a fantastic addition to your Thanksgiving meal or a starter for any dinner party. 
Yield 6 servings
1 medium-sized butternut squash, sliced in half lengthwise and seeds removed 
2 apples, cut in half and core removed
1 medium-sized yellow onion, sliced in quarters
3 garlic cloves with skin on
3 Tbsp olive oil 
4 cups low-sodium chicken broth
1 Tbsp chopped fresh sage
2 tsp chopped fresh rosemary 
1 tsp grated fresh ginger
Salt and pepper to taste
Preheat oven to 350℉
Brush the flesh side of the squash and apples with the olive oil and place them on a large baking sheet, flesh side down. Place the onions and garlic on the baking sheet and brush with the remaining oil. Bake for 20 - 30 minutes until the fruit and vegetables are soft. 
Let the vegetables and fruit cool until they are easy to handle. Remove the skin from the garlic and scoop out the flesh on the butternut squash. Place all the fruit and vegetables into a food processor with 1 cup of broth and blend until smooth. Pour the puree into a large pot on medium heat. Add the remaining 3 cups broth, sage, rosemary, and ginger, and stir to combine. Once the soup is heated through, season with salt and pepper to taste and serve. 
Just Salt It, and enjoy!