1 large (2-1/2 lbs) butternut squash peeled, seeded & cut into 2″ pieces
2 med yellow onions peeled & quartered
3 cloves of garlic peeled
2 Granny Smith apples peeled, cored & quartered
2 tblsp extra-virgin olive oil
salt & pepper, (chili powder optional)
4 cups of vegetable stock
Preheat oven to 400 degrees. Line a large roasting pan with foil & toss in veges, & oil to coat. Season with salt & pepper. Roast, stirring every 10-15 min until tender & lightly browned, approx 30-40 min. Transfer half, and 2 cups of stock to processor. Puree till smooth and repeat with remaining veges & stock. Return to pot, thinning soup with stock, if necessary. Season, bring to a low simmer & serve.
Recipe shared by Jan
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