Roasted Squash and Apple Soup

Cut up one squash, 2 yellow onions, 5 cloves garlic and 2 apples. Drizzle with olive oil and sprinkle with salt and pepper.

Roast in a 425 degree F oven for 45 minutes.

Bring 2 cups of chicken broth to a boil.

Add roasted veggies and 1/2 teaspoon curry powder.

Puree using a hand held mixer.

Add more water or broth until it is the consistency you desire.

Here's the complete recipe:

Roasted Squash and Apple Soup

1 winter squash – peeled, seeded and cut into chunks (I used an acorn squash)
2 yellow onions – peeled and cut into chunks
2 apples - peeled, cored and cut into chunks (I used Cortland)
5 cloves garlic
Olive Oil
Sea Salt and Pepper
2 to 3 cups chicken broth
½ teaspoon curry powder

Place squash, onions and apples in a roasting pan – drizzle with olive oil – I probably used 2 to 3 tablespoons. Sprinkle with salt and pepper. Stir. Roast in a 425 degree F oven about 45 minutes.

Heat the chicken broth to boiling. Add the roasted ingredients and curry powder. Using a hand held blender, puree. Add more chicken broth or water to get to the thickness you desire. Adjust seasonings.