|I've got sunshine ... on a cloudy day ...|
I think the secret to this soup isn't the apple - it's the chili powder. You can start small - with just one teaspoon - and season to your taste. I adapted Rosie's recipe to what I have in the kitchen but will note changes. This soup is a feast for the senses - smooth, warm, sunset-orange, with a kick.
Roasted Winter Squash Soup
adapted from 'In the Kitchen with Rosie', by Rosie Daley
1 large butternut squash, peeled, seeded, cut into 2" pieces
(you can use buttercup, kabocha, etc. - looking for about 2 1/2 lbs)
2 onions, peeled and quartered (I used 1 white onion + 1 shallot; I've used red onions, too)
5 cloves garlic, peeled (she calls for 3)
3 tart apples, peeled and chopped into a large dice (she calls for 2 but mine were small)
2 T evoo
1 T chili powder (timid taste buds? start with 1 t!)
2 t kosher salt
4-5 c water (I use water but the original calls for vegetable stock)
1. Preheat the oven to 400 degrees while you chop.
2. On a large rimmed baking sheet (or roasting pan), toss everything but the water together and spread in a single layer.
3. Roast for 40 minutes. Every 10 minutes (or so) give veggies a quick toss to ensure they cook evenly and don't stick to the pan.
4. Remove when the veggies are fork-tender and slightly browned. Puree in batches - I did two; each time with half the veggies and 2 c water.
5. Pour into a large soup pot and reheat. Add additional chili powder, salt or pepper to taste. If the soup is too thick for your liking - add more water. I often find it thickens while stored in the refrigerator.