Butternut Squash Soup

I love cleaning the fridge - well, today at least I do :0)
and trying to figure out what to do with the leftover stuff, a little of this, and a little of that. I had a squash that was not doing too well and this is what I made ...... yummy!

Butternut Squash Soup with Poppy Seeds

1 large butternut squash
2 tbsp olive oil
2 garlic cloves
1 tsp salt
1/2 tsp pepper
2 tbsp grapeseed oil
1 large yellow onion, chopped
1 quart vegetable stock
1/2 cup water
1 large red apple, chopped
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp agave nectar
1/2 tsp dried sage
1/4 cup poppy seeds (for garnish)

Preheat oven to 375 degrees F (190 C)

Cut the butternut squash in half lengthwise, creating two equal halves. Scoop the seeds, and place squash, cut-side up, on a baking sheet. Drizzle each half with 1 tbsp of olive oil. Put 1 garlic clove in each cavity. Sprinkle with salt and pepper. Put the squash in the oven for about 45 minutes or until tender. Remove from oven and let cool. When cooled, peel, and chop into chunks.

In a large pot, heat grapeseed oil and add onion and cook for about 5 minutes. Add vegetable stock and water. Add butternut squash, apple, and the 2 baked garlic cloves. Cook about 20 minutes. Add spices. Puree the soup until smooth. Garnish with poppy seeds.

From the book: SKINNY BITCH: ULTIMATE EVERYDAY COOKBOOK by Kim Barnouin