Butternut Squash Soup

**Since squash are not all a uniform size it is difficult to make a precise recipe. But, don't worry! I've never had it turn out bad! It's hard to mess it up. :)

1 medium or large butternut squash
8-12 garlic cloves (optional but yummy)
1 sweet apple (such as gala, pink lady or fuji)
olive oil
herbes de provence
salt
pepper
6-8 cups chicken stock or broth
sour cream for topping
1. Using a good vegetable peeler, peel the squash. With good knife, cut off top and bottom to remove stem. Cut squash in half top to bottom and remove seeds with spoon. Cut into 1 1/2" cubes.
Cut apple into similar size cubes (I leave the peel on).
Peel garlic and toss squash, apples, and garlic in very large bowl with enough olive oil to coat. Add herbes de provence and salt & pepper (you can be generous with the herbs!) and toss.
Place on rimmed baking sheets and cover with foil. Place in 375 degree oven for 45-60 minutes or until squash is very tender.
When the squash is almost done, place a large soup pot over medium-low heat with chicken broth/stock and begin heating (this way your soup will stay warm when it's pureed).
Remove squash from oven and be careful when removing foil because a lot of steam will escape! Scoop squash into pot with broth/stock and blend with immersion blender to desired consistency adding salt and pepper as needed.  If you don't have an immersion blender you will want to heat your broth in a smaller saucepan and blend the squash with the broth in batches in your normal blender pouring it into your soup pot as you go. 
Ladle into bowls and top with a dollop of sour cream. YUM!
*I like to add a little coconut milk with my broth