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Preheat the oven to 400 F. In a large bowl, mix the squash, fennel, apple and garlic with the olive oil. Combine the spices in a small bowl. Add your spice mix, salt and pepper into the squash mixture and toss to combine. Place your vegetables on a baking sheet and roast in the oven for 20 - 30 minutes. Turn the veggies over half way through so they don't burn. When the veggies are done roasting, place them in a stock pot. Add your broth and filtered water and bring everything to a boil. Turn heat down to low and let simmer for about 20 minutes, or until all the ingredients are tender. If you have an immersion blender (which I now happily do thanks to my grandmother's Christmas gift!), blend the soup in the pot until you have a creamy, smooth texture. If you don't have an immersion blender, use a food processor and puree the soup in two batches. Serves 4 large bowls of soup.
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Peel, core, and spiral-slice apples in seconds — pie prep
Water-sealed French crock keeps butter soft without refrigeration