Preparation

This recipe will make about 6-8 servings, and is great warmed up the following day or two.  If you want to make a smaller amount, cut the recipe in half.

We usually cook this recipe in a covered baking dish in our microwave oven, but it can also be cooked in a conventional oven at 350 degrees F.

We have found that you get about 1-1/2 pounds of cooked butternut squash flesh from a 2 pound whole squash. If you do not have a fresh butternut squash, you can substitute frozen.

Wash the apples, cut lengthwise into quarters, remove the stem and core, and place the pieces in the covered baking dish.

Wash and peel the butternut squash with a heavy duty vegetable peeler, and cut off the stem and bottom ends with a knife without removing much of the flesh.

Cut the butternut squash in half lengthwise with a large sharp knife. With a sharp small spoon, scoop out the seeds and save for roasting as a snack. Cut the butternut squash into pieces about 1 inch square and place them in the covered baking dish.

Add the ginger, cinnamon, and cloves to the covered baking dish.

Wash and peel the onions and and cut them into chunks, and add to the baking dish, and cover.

Bake the apples, butternut squash, and onions at 350 degrees F. in a conventional oven or in a microwave oven on "high" until the butternut squash becomes tender (mixing every 10 to 15 minutes to facilitate uniform cooking.

When the butternut squash, onions, and apples are all soft, remove the baking dish from the oven, and spoon into the blender container of a high speed blender until it is about 2/3 full, cover, and blend a high speed until all the contents are creamy smooth (add a little water, if necessary, to facilitate blending and to achieve the desired consistency), and pour into a large serving bowl.  Repeat with the remaining ingredients in the baking dish.

If necessary, reheat butternut squash pumpkin pie soup before serving.

Serve and enjoy!