Roasted Butternut Squash and Apple Soup

While choosing our Halloween pumpkin at Fullagar Farm this year, the butternut squash nearby were too good looking to let pass. I selected a big one. It's been parked on my kitchen counter waiting for inspiration. Plus I still have a couple of apples left. And then this recipe fell in my lap, just when I needed it! Love that.

It was on the back of a yoga schedule I picked up yesterday. Tweaked the recipe by cooking it on the stove top with a bay leaf and stale bread, after roasting. And added a dollop of sour cream when serving ----to make it even more delicious and to cut the sweetness a little.


Roasted Butternut Squash and Apple Soup

Large winter squash (butternut)
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, quartered and cored
2 T. olive oil
salt
mild to medium chili powder (I used Penzey's 9000)
3.5 to 4 cups chicken broth
day old bread
bay leaf
sour cream for garnish

Preheat oven to 400 degrees. In a large roasting pan, combine squash, apples, garlic, onions, and oil; toss to coat. Generously season with salt and chili powder. Roast, stirring every 10 minutes, until veggies are fork-tender and lightly browned, about 45 minutes.
Transfer to a large soup pot. Add chicken stock, bay leaf and stale bread. Stir, then bring to a gentle simmer on extra low and cook for 1/2 hour. Remove bay leaf, let cool slightly, then puree with a hand blender until very smooth. If needed, season with salt. Serve with a dollop of sour cream and a sprinkling of chili powder.