Delicata Squash Soup

Delicata squash, also referred to as Peanut squash or Bohemian squash, has a sweet nutty flavor and is best during late summer/early fall. It's nearly fiber-less flesh yields favors of corn and sweet potatoes, and has a creamy texture. The flavors are more concentrated when roasted. When buying a Delicata squash, look for a firm cylindrical shape with elongated ridges and pale-orange or yellow skin with green striations.Delicata Squash Soup Serves: 10Makes: 8 cups Hands-on time: 25 minutesIngredients:2 lb delicata squash, halved lengthwise and seeded (can substitute with butternut squash or sugar pumpkin if not available)1 lb Granny Smith apples (approximately 2 large), unpeeled, halved lengthwise, cored1 large clove garlic, halved lengthwise2 tbsp extra virgin, cold-pressed olive oil4 cups low-sodium chicken broth, divided (homemade stock if you have it)1/3 cup raw buttermilk or raw cream (can substitute sour cream or greek yogurt if you prefer thicker texture)1/4 tsp ground nutmeg1 tsp celtic sea saltTo taste fresh ground white and black pepperGarnish (optional)1 1/4 cups air0popped popcorn1 1/4 tsp finely minced fresh sageDirections:1. Preheat oven to 350 degrees F.2. Brush cut sides of the squash, apples and garlic with olive oil. Arrange them, cut-side down on a large rimmed baking sheet, tucking garlic beneath squash in hollowed out cavities. Roast in oven for approximately 30 minutes, until squash and applease are tender when pierced with a fork. Set aside and let cool; approximately 20 minutes.3. Using a spoon, scoop flesh from squash and apples; discard skins. Place roasted squash, apples and garlic in the bowl of a food processor fitted with a metal blade. Process to a smooth puree. Add 2 cups borth and continue processing until smooth. Transfer squash mixture to a medium saucepan over medium heat and add remaining 2 cups broth, buttermilk or cream, nutmeg and salt. Bring mixture to a simmer, not a boil. Cook for 10 minutes, season with pepper and set aside to keep warm.To serve: Ladle 3/4c into a bowl and top with fresh sage sprig or a couple pieces of popcorn and sage. Add pepper to taste.