Roasted Winter Squash & Apple Soup | Recipes | Andrew Weil, M.D.

Name: Roasted Winter Squash & Apple Soup | Recipes | Andrew Weil, M.D.
Ingredients: 1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.; 2 medium onions, peeled and quartered; 3 cloves garlic, peeled; 2 tart, firm apples, peeled, cored, and quartered; 2 tablespoons extra virgin olive oil; Salt and red chili powder to taste; 4-5 cups vegetable stock

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Roasting brings out a striking depth of flavor in the squash, and the combination with apples and onions is irresistible.

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Ingredients

1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 tablespoons extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock