Butternut squash soup

It's been cold lately, and all I want to cook is soup. 

This is a delicious butternut squash soup, changed up ever so slightly from my favorite Soup of the Day cookbook.

Sweetly Savory Butternut Squash Soup

2 butternut squashes (about 4 lbs) halved, seeded, peeled, cut in 2" chunks
1 lb apples, peeled cored and quartered
1 leek, white and light green parts only, rinsed well and sliced thick
5 garlic cloves, peeled
2 Tbsp chopped sage, plus more for garnish
2 tsp ground cumin
salt and pepper
3 Tbsp olive oil
4 cups chicken stock
1 cup hard cider
1/2 cup creme fraiche

1. Preheat the oven to 425 degrees. Place the squash, apples, leeks and garlic on a rimmed baking sheet. Sprinkle with 1 Tbsp chopped sage and 1 tsp cumin. Season with salt and freshly ground pepper. Drizzle with the oil and stir to coat. Spread all into one layer.

2. Roast the vegetables and fruit for20-25 minutes, stirring twice, until golden and the squash is tender. Remove from the oven.

3. Place roasted fruits and veggies into a dutch oven or other large pot and add half of the chicken stock. Using an immersion blender, blend until very smooth. (If you don't have an immersion blender, you can use a food processor or blender, working in small batches until complete.)

4. Add the remainder of the stock, cider, and 1 Tbsp sage an 1 tsp cumin and stir to combine. Bring all to a simmer, stirring often. Season with salt and pepper.

5. Ladle the soup into bowls and stir 1 Tbsp creme fraiche into each. Garnish with sage leaves if desired.