Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This is delightfully easy and healthy! It is also very adaptable, which is important to me as I may or may not have exactly what the recipe calls for...or perhaps what my palate calls for.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degreees.
  2. Cut squash (I use butternut) in two by using the largest knife you own and a rubber mallet. Place squash on a cutting board and give it a good whack with your knife. The ultimate goal is to cut right through, however, that never happens, and the knife gets stuck in the squash. Use your mallet and gently hammer at the knife. I hold the knife by the handle and tap at the pointed end with the mallet (this is why you want to use a big knife!). Dig out seeds and place cut side up on a rimmed cookie sheet. Add a pat of butter to squash, if desired.
  3. Peel carrots if needed (fresh market carrots are good to go!) and trim to 2 inch pieces. Put on cookie sheet with squash.
  4. Peel onion and cut into fourths. Add to vegetables on cookie sheet.
  5. Peel garlic and crush. I put garlic cloves under my cutting board and press - peels and crushes in one step. Add garlic to other vegetables.
  6. Peel and core apples, cut in fourths and add to vegetables.
  7. Sprinkle everything with salt and pepper.
  8. Gently pour 1 cup of broth into pan and cover tightly with foil.
  9. Carefully place pan in preheated oven and roast for 1 1/2 to 2 hours.
  10. Gently remove pan from oven. (Remember there is hot broth inside!).
  11. Remove foil and allow vegetables to cool slightly.
  12. Puree vegetables and remaining broth in batches in a blender or put everything directly into a soup pot and use an immersion blender.
  13. Taste to check seasoning.