Apple-Pecan Butternut Squash Soup

1 lg. butternut squash

1 honey crisp apple

2 lg. cloves elephant garlic

1 med. onion

1/2-1c chopped pecans

salt and pepper

2-3T coconut oil

2T pumpkin pie spice

1-2T chicken soup base
1T raw or brown sugar

water

1c sour cream

Peel the squash and apple, seed both and dice into a 9x13" glass baking pan.  Chop the garlic, onion and pecans and add to the pan.  Season and drizzle with melted coconut oil.  Toss and put in a 390° oven.  Roast for 40 minutes or so, stirring every 10-15 minutes.

Put roasted vegetables and apples in a 5qt. pot and add the spice, soup base, sugar and water.  Mash well and simmer until the whole house smells wonderful!  Stir in the sour cream and serve. . .Lin