I find that the sharp tang of the Granny Smith complements the deep sweetness of the Butternut Squash, and this makes for one of my favorite fall dishes.

Ingredients:
3 1/2 to 4 pounds of butternut squash (weighed whole)
1 large onion
2 Granny Smith apples
olive oil
salt and pepper
thyme and/or rosemary
2 cans vegetable broth
grated asiago cheese (for garnish)

Instructions:
1. Preheat the oven to 425. Line a casserole pan with foil.

2. Peel, seed, and chop squash into a large dice. Do the same for the apples and onion.

3. Toss the vegetables in the pan with oil, salt, and pepper.

4. Roast, stirring every 10 minutes, until the vegetables are tender when pierced with a fork and lightly browned, about 40 minutes.

5. Pour vegetable broth into a crockpot (or a large saucepan) and add thyme and rosemary. When the vegetables are done, add them to the mixture.

6. Cook in the crockpot on high (or in the saucepan on medium) for one hour. Use an immersion blender to thoroughly blend everything together.

7. Ladel into bowls and top with a tablespoon or two of grated asiago cheese!