roasted squash and apple soup

Ingredients

Squash Apple Stock
• Strings from the squash (you can dump the seeds in as well, but I was using them elsewhere)
• Cores from three apples
• 1 whole head of garlic
• 2 tsp salt
• 4 cups of water
Soup
• 3 apples, diced
• 1 large butternut squash, peeled and cubed (alternately, you could use pumpkin or another winter squash)
• 1 large onion, sliced
• 1-2 tbsp olive oil
• Salt and pepper
• 1 tbsp butter or olive oil
• 1 tbsp curry powder
• 1 cup heavy cream*

Instructions

1. Dump all of the stock ingredients into a large pot. Bring to a boil, then reduce the heat to a simmer and cook covered for about 45 minutes. Let cool, then strain and compost the solids.
2. Preheat the oven to 425° F.
3. Dump the apple, squash, and onion pieces into a large bowl. Pour olive oil over the squash, onions, and apples, add salt and pepper, and stir to combine. Spread the squash, onions, and apples on a baking sheet. Bake for 25-30 minutes.
4. Once the stock and squash are finished, in another large pot, heat the butter or olive oil over medium heat.
5. Immediately add the squash, onions, apples, and curry and continue to cook, stirring frequently.
6. After about two minutes, add the stock to the squash-apple-onion mixture. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a blender or food processor.
7. Once pureed, bring the soup to a boil, and then reduce the heat and simmer gently for about ten minutes.
8. Add the heavy cream and continue cooking over low heat for another few minutes to ensure the soup is evenly heated through.
9. Serve garnished with some squash seeds and a swirl of heavy cream, if desired.

Notes