The Modern Nonna

0 Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel the butternut squash, remove the ends, halve it, and then quarter the halves.
1 Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
2 Cut the remaining vegetables and place them on a baking sheet. Remove the tops from 2 garlic bulbs, wrap them in foil, drizzle with olive oil, and seal the foil.
3 Toss the rest of the veggies and diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
4 Take it out and add it to a large pot on the stove. Let the garlic cool and then squeeze it out.
5 Add any stock you prefer and blend in batches using a regular blender or immersion blender like mine. I toasted pumpkin seeds for garnish. Enjoy!