Butternut Squash Soup mmmmmmmmmmmm

1 large butternut squash' halved lengthwise and seeded 1 tablespoon unsalted butter 1/4 cup canola oil 1 medium onion, peeled and chopped 1 apple peeled and chopped 2 garlic cloves peeled and minced 1 cup apple cider i quart chicken broth, vegetable stock,or water 2 cup water 1 bay leaf salt and pepper to taste 1 cup 1%milk 1/2 cup pumpkin seeds for garnish

1- Preheat the oven to 400*f. place the squash halves cut side down on a baking pan. fill the pan with 1 inch of water. Roast in the oven until soft, 35-40 minutes, depending on the size of the squash. Scoop out the pulp into the bowl and set aside.
2-Heat the butter and canola oil in a stock pan/pot.Add the onions and apple ( ok maybe two), and cook over medium heat until the onions are translucent, about 5 minutes. add the garlic, cook 2 more minutes,then the squash pulp.cook 5 mintues,stirring,stirring constantly.
3- Add the cider and continue cooking until the liquid is reduced by half, about 20 mintues.Add the chicken broth, 2cups water,bay leaf,salt,and pepper.Bring the pot to a boil,then reduce the heat to medium-low and simmer 20 minutes.
4- Stir in the milk, and cook 10 minutes. Remove from the heat and cool slightly.Puree with an immersion blender,or a regular blender. Taste and add more salt and pepper if necessary. Garnish with toasted pumpkin seeds.
5- Reheat until hot and serve!!! mmmmmmmmmm so good!! on a cold day!!

always remember to kiss the cook!! lol serves 6