Butternut Squash Soup + Rye Bread Croutons

I love this soup in the fall.  The temperatures are getting cooler and the squash is found everywhere.  Its easy as hell to make and tastes great, especially when topped with homemade croutons.  Enjoy by the fire with friends and a glass of bourbon.

Soup
Makes ~4 quarts
3 medium to large butternut squash : peeled (a carrot peeler works well), quartered lengthwise and seeded.
3 apples : peeled, quartered and seeded
tsp dried sage
half a nutmeg grated
salt and pepper to taste
olive oil, butter 1 tbsp each

preheat oven to 350 F
put all of the ingredients in a large dutch oven or oven proof stock pot and add a cup of water. cover and place in oven for 1 hour.  remove from oven and let cool to room temp.  puree with hand blender or in batches in a food processor.  reheat when ready to serve and top with your croutons. done.

Rye Bread Croutons
cut your rye bread into small cubes
toss with a little olive oil
season with salt
spread evenly on a cookie sheet and toast in the oven until golden.
you can store any unused croutons in an airtight container and use on salads too.