Roasted Butternut Squash and Apple Soup

Roasting is one of my favorite methods of preparation, especially when the weather is cooler as it both warms the house and smells deliciously of fall. I find roasting squash is an easy way to both prepare it, because little work is involved, and a good way to enhance the flavor of any given recipe, especially those that have few ingredients. I like to roast squash until it may easily be pierced with a knife, its skin separates from the flesh and its surface begins to caramelize. I like butternut squash soup with pasties or stuffed bell peppers.

Other squash varieties may be used instead of or in addition to butternut. Any fairly tart apple will work well. I topped my soup with sour cream, fried shallots and sautéed scallions.

1 1b butternut squash, cut in half lengthwise and seeded

2 tart apples, peeled, cored and roughly cut

1 medium yellow onion, trimmed and roughly cut

1 large carrot, peeled, trimmed and roughly cut

1 tbsp butter

1 tbsp olive oil plus additional to rub squash

water

salt and pepper

1. Preheat oven to 425. Rub squash with some olive oil and place in oven face side up. Roast squash until tender and slightly browned, about 1 hour. Remove from oven and allow to cool. Once cooled, remove flesh from skin, place in mixing bowl and set aside.

2. Meanwhile, heat a large heavy-bottomed pot over medium-low heat. Add butter and olive oil, once melted add carrots, onions and apples. Stir occasionally, remove from heat when carrots are tender.

3. Purée squash with about ½ c water until smooth. Add squash to a large pot. Purée carrots, onions and apples with about ½ c water until smooth. Add to puréed squash.

4. Using a whisk, combine both purées and slowly add water until soup reaches desired consistency. Season to taste with salt and pepper. Serve warm, plain or with desired toppings.

Serves 3-4