Butternut squash bisque

This is one of my all time favorite soups.  It is perfect for autumn.  It has loads of good stuff in it-- butternut squash, carrots, apples and a little bit of kick from some cayenne.  I make mine without any cream, so the end result is very healthy and flavorful. Its BUTTERnut squash we are talking about here, it does not need any cream! And if you use vegetable stock, the soup is vegan.  I just roast the squash in the oven while I cut up and simmer the rest of the ingredients.  When the squash is tender, it is really easy to scoop out the flesh and just add it to the softened vegetables.  Then you just use an immersion blender and voila!   Bisque! And without the cayenne, it makes pretty kick butt baby food (I'm just saying...)

Butternut squash Bisque (adapted from allrecipes.com)

1 TBSP canola oil
1 large butternut squash, seeded and roasted with the flesh scooped out
1 large tart apple, peeled, cored, and diced into chunks
1/2 cup diced onion
1 cup diced carrots
3-4 cups vegetable or chicken stock
2 bay leaves
1/8 tsp nutmeg (or more to taste)
1/8- 1/4 tsp cayenne, depending on your level of heat
salt and pepper to taste

Heat oven to 375 degrees.  Cut the squash in half, lengthwise.  Scoop out the seeds and place the squash, cut side down, on a baking pan and fill with about half an inch of water.  Roast for about 35 min or until the squash is tender.  Scoop out the flesh and set aside.

While the squash is roasting, saute the onion in the oil over medium heat until the onion is tender.  Add in the rest of the ingredients, except for the squash and salt and pepper.  Bring the soup to a boil, reduce heat, and simmer until all the vegetables are tender (about 20-25 minutes ?).  When the vegetables are tender, add in the roasted squash.  Simmer for another 5 minutes or so and then puree with an immersion blender.  Season to taste with salt and pepper, or more cayenne or nutmeg.  If you want, you can add cream...if you like that sort of thing.