Recipe adapted from cleananddelicious.com
Provided by the Auburn Interfaith Food Closet
RECIPE TYPE: Main Dish
SERVES: 4-6
COOK TIME: 1 hour COOL TIME: 15 minutes
INGREDIENTS:
· 3 pounds butternut squash*, peeled, seeded and cut into chunks (about 8 cups)
· 2 tablespoons vegetable oil
· 1 onion, chopped
· 2 apples, peeled, seeded and chopped
· 1 teaspoon salt (or more, to taste)
· 1/2 teaspoon black pepper (or more, to taste)
· 4 cups low sodium chicken broth
· 1 teaspoon ground cinnamon (or ½ teaspoon curry powder)
*or acorn squash, or pumpkin
DIRECTIONS:
1 Preheat oven to 425°F. Prepare two baking sheets with cooking spray or parchment paper. Wash hands.
2 Divide the squash, apples, and onions between the 2 sheets. Drizzle with oil, and season with salt and pepper. Toss so that everything is evenly coated.
3 Roast for 30 minutes, switching baking sheets top to bottom halfway through.
4 Cool the vegetables to room temperature (~15 minutes). Put them in a blender, one sheet at a time, with 2 cups of chicken broth and half of the cinnamon (or curry), and blend until smooth. Pour into a large pot, and repeat with the vegetables from the second sheet, remaining broth and cinnamon/curry.
5 Heat the soup on the stovetop on low heat to avoid splatter. Adjust the seasoning, add liquid to your taste, and serve hot.
