Adapted from “The Healthy Kitchen” by Andrew Weil, M.D., and Rosie Daley
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, gently smashed
2 tart, firm apples such as Granny Smith, peeled, cored and quartered
2 T extra-virgin olive oil
Pinch of cayenne (optional)
2 pinches of cinnamon
Sprinkle salt, black pepper, red chili powder or smoked paprika to taste
4-5 cups vegetable stock
1 cup of plain yogurt, well stirred
Preheat oven to 400 degrees.
In a bowl toss the squash, onions, garlic and apples with the olive oil. Season well with salt, black pepper, cayenne, cinnamon and chili powder. Lay out veggie mixture on large roasting pan.
Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. Let veggies cool down but still warm before pureeing.
Put half of the vegetables with 2 cups of the stock in a food processor and puree until smooth. Repeat the remaining vegetables and broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. An immersion blender or regular blender would work also. Beware when blenderizing hot fluids; the top of the blender can fly off.
Correct the seasoning and heat to simmer. Portion into bowls. Add a dollop of yogurt and a sprinkle of parsley or chives.
HOT TIP: This can be made a few days ahead and gently reheated prior to serving.