Roasted Vegetable Autumn Soup

(This picture does not do this recipe justice, try it, it will warm you right up on any winter day)


Roasted Vegetable Autumn Soup
Adapted from this recipe


1 small blue hubbard or butternut squash 5lbs
4 apples, halved, cored
2 yellow onions, peeled, halved
3 T olive oil
2 quarts vegetable stock
1 inch knob ginger, peeled
1 1/2 c milk (1% or 2% or nonfat)
1/2 c half and half or heavy cream
1/4 c parm cheese
salt and pepper


Halve squash, remove seeds, stringy stuff. Place in large roasting pan with halved onions and 3 T olive oil. Roast for 1 hr at 400 degrees. During last 20 minutes of roasting, add halved apples. If you wish, you can refrigerate the vegetables at this point, if you want to make the soup at a later time. 


Heat stock in large pot. Scrape squash from shell and add to stock with (roughly chopped) onion and apple. Grate in ginger, heat slowly. When heated through, blend with hand blender or in small batches in a counter top blender. When finished, add milk(s) and half and half or cream. The original recipe calls for 2 c heavy cream, so you can use heavy cream if you are looking to put meat on your bones, but I'm not! Season with salt and pepper and top with parm cheese. enjoy!