roasted winter squash and apple soup

2.5 pounds of wintersquash such as butternut, kabocha or acorn, peeled, seeded and cut in to 2 inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 granny smith apples, cored and quartered
2 tablespoons olive oil
salt and red chili powder to taste
5 cups of vegetable stock, plus some to thin to desired consistency

preheat oven to 400. in a large roasting pan toss squash, apples, onion and garlic with olive oil to coat. season with salt and red chili powder. roast, stirring every 10 minutes until fork tender, about 40 minutes.

put half of the vegetables and half of the stock in a food processor and puree until smooth. return pureed mixture to pot. repeat with remaining veggies and broth and return to pot. (at this point, you could also let it cool and freeze or refrigerate it for later.) simmer over low heat adding spices and additional broth until you get the soup to your desired taste and consistency.

serve with a dollop of walnut pesto or plain yogurt.

recipe adapted from Andrew Weil and Rosey Daily's The Healthy Kitchen.