Roasted Sweet Butternut Squash Soup

This recipe is a combination of several other recipes I have found for butternut squash soup. It combines three of my favorite fall produce items: squash, sweet potatoes, and apples. Definitely a winning combo!

Preheat oven to 400F.

Microwave your (whole) butternut squash for about 5 minutes.

While the squash is in the microwave, peel and chop your sweet potato into small square chunks. Also peel your garlic and onions.

Remove the squash from the microwave and peel it. Once peeled, deseed it and chop into square chunks as well.

Put squash, sweet potato, onion, and garlic on oven sheets. Sprinkle with olive oil, salt, and pepper. Use your hands to get the veggies coated. Don’t worry about a perfect distribution of the oil, everything will be just fine once it is in the oven.

Place in the oven and allow to roast for 45 minutes or until squash and sweet potato are very tender. Halfway through, add in your peeled and cored green apples. Your kitchen should start to smell amazing right about now.

When veggies and apples are done, remove pans from the oven. Adding about 1/3 at a time, put mixture into a blender or food processor. Add about 1/3 of the vegetable stock. Pulse until chunks are gone, then pour into a large pot. Do this for all of the veggie and fruit mixture. Once everything has been pureed and all the puree is in your big pot, add in spices, remaining vegetable stock, milk, and half-and- half. Whisk everything together and allow soup to warm. Do a little taste test to make sure the spices are right, and add whatever you would like.

Serve with chunky bread.

An immersion blender would be incredibly handy for this recipe. I have to wait until Christmas before I get mine, but use yours instead of the blender or food processor if you have one!