Recipe adapted from The Healthy Kitchen – Andrew Will, M.D. and Rosie Daley (Knopf)
1 large winter squash - such as butternut, buttercup, kabocha) approx. 2 ½ pounds peeled, seeded and cut into small 2 - inch pieces
2 medium onions - peeled and quartered
3 cloves garlic - peeled
2 tart Apples - peeled, cored and quartered
2 tablespoons extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock
Preheat oven to 400 degrees.
In large roasting pan, toss the squash onion, garlic and apples with the oil to coat.
Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables
are fork-tender and lightly browned, about 40 minutes.
Put half the vegetable with vegetables with 2 cups of the stock in a food processor and puree
until smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the pot. If soup is too thick, add more broth.
Add a bit more seasoning to taste (you can spark it up by adding a little wine or hot sauce) and
heat to a simmer.
Serve in warm bowls or small bread bowls. If you like can garnish with thinly sliced apples.
Sliced apples may be pan-fried in a little butter or olive oil until golden.
Roasting brings out the flavor of the vegetables and the rich soup is a showstopper!