Butternut Apple Bisque

2 med. or 1 large butternut squashPaula Red apples
3 Tbs. olive oil or butter
2 onions
3 apples
5 cups vegetable stock
1 cup cream (or coconut milk)
salt and pepper to taste

Cut the butternut squash in half, scoop out the seeds and bake at 375˚ until soft.

While squash is baking, sauté the onions in the butter. When they become translucent, add the apples and cover, cooking until apples are soft.

When squash is soft, scoop it from the shell and puree with the onions and apples. Add the stock and the cream and reheat. Season with salt and pepper to taste.