Squash and apples are pretty bountiful right now. Roasting them together adds a nice depth to their wonderful flavors. Throw in some garlic, and you have a simple and tasty soup, perfect for a cold fall evening. Enjoy.
Roasted Squash and Apple Soup
serves six
3 lbs butternut squash
2 medium granny smith apples, halved and cored
1 head garlic
4 cups vegetable stock
Salt and pepper to taste
Pinch of nutmeg
Pinch of thyme
Cut squash in half, scoop out seeds and place cut side down on a parchment lined baking sheet.
Cut garlic head in half and place cut side down with squash on baking sheet.
Place apples cut side down on baking sheet as well.
Bake at 400º for 35-40 minutes.
Scoop squash and apples from skins and place in saucepan. Squeeze roasted garlic halves from their skins into saucepan as well. Add 3 cups of the vegetable stock and with an immersion blender, blend until smooth. Add more stock to obtain desired consistency. Heat and add salt and pepper to taste. Add nutmeg and thyme. Optional: Add a bit of curry powder, hot paprika or cayenne pepper for a bit of spice.
