Roasted Butternut Squash and Apple Soup

Thick and creamy without cream

UPDATED 2019

This recipe fell into my lap. 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 yoghurt when serving ----to cut the sweetness a little.
---Barbara

Roasted Butternut Squash and Apple Soup

Serves 4 - 6 depending on the size of the bowl

Large butternut squash, seeded, sliced (no need to peel it)
2 large onions, peeled and quartered
12 garlic cloves, peeled (about half a head of garlic)
2 tart, firm apples, quartered and cored (Granny)
2 -3 T. olive oil
salt and pepper
1 T. mild chili powder
3.5 to 4 cups chicken broth
2 slices day old bread (or toasted), torn into pieces
1 bay leaf
yoghurt (or 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.  Optional:  you can add the chili powder now if you want.

Roast, stirring every so often but it isn't necessary, until veggies are fork-tender and lightly browned, about 45 minutes to an hour.
Transfer to a large soup pot. Add chicken stock, bay leaf and stale bread. And the chili powder if you did not add it to the veggies before roasting.  Stir, then bring to a gentle, cover, simmer on extra low and cook for 1/2 hour.  (Be sure to cover the pot or the soup will get too thick.)

Remove bay leaf, let cool slightly, then puree with a hand blender until very smooth. If needed, season with salt.

If you wish, serve with a dollop of yoghurt (or sour cream).  Tom prefers to add sriracha hot sauce and skips the yoghurt.   Very filling soup.  We had it for dinner on Halloween after the trick or treaters were gone.  And again for lunch the next day.

B