Categories: soups

Ingredients

• 1 large winter squash (about 2.5 lbs), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces
• 2 medium onions, peeled and quartered
• 3 garlic cloves, peeled
• 2 tart, firm apples ( Macoun or Granny Smith) peeled, quartered, and cored
• 2 Tbsp olive oil
• Coarse salt
• Mild to medium chili powder
• 3.5 - 4 cups vegetable broth

Directions

1. Preheat oven to 400 F

2. In a large roasting pan, combine the squash, onions, garlic, apples, and oil; toss to coat.

3. Generously season with salt and chili powder.

4. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 45 minutes.

5. In a food processor (or using a stick blender!!), combine half the vegetables and half the broth; puree until smooth, and transfer to a medium saucepan.

6. Repeat with the remaining vegetables and broth.

7. Heat over medium-low, stirring occasionally and adding more broth if soup is too thick, until heated through.

8. Season with salt and additional chili powder, if necessary. Serve immediately

9. Per serving: 205 calories, 3 g protein, 7 g fat; 37g carb, 5 g fiber

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