Roasted Squash and Apple Soup

Photo by Aya Brackett

from More Magazine
via Sue Gilbert

serves 4 generously

1 tablespoon butter, melted
1 tablespoon olive oil
1 medium yellow onion, roughly chopped
2 cloves garlic, peeled
1 medium butternut squash, peeled and cut into 1 inch cubes (about 1pound of cubes) 1 Granny Smith apple, peeled and cubed
1 McIntosh or Gala apple, peeled and cubed
1 tablespoon rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken or vegetable stock
3 sprigs thyme, plus more for garnish
milk or sour cream, optional
chili powder (optional), to taste

Heat oven to 425 degrees.

In a large bowl, toss together butter, oil, onion, garlic, squash, apples, rosemary, salt and pepper. Spread it all out on a deep-rimmed baking sheet and cook until soft and browned, about 30 minutes, rotating pan after 15 minutes. Scrape vegetables into a medium soup pot. Pour some stock onto the baking sheet and scrape up any caramelized bits and add to pot.

Add remaining stock and thyme leaves to the potand simmer partially covered for 10 minutes. Cool and puree in blender (for a really smooth soup, puree twice). Reheat and thin to desired consistency with stock, milk or sour cream. Season to taste, adding more salt and pepper and chili powder if desired.

Garnish with sour cream and thyme leaves.

This delicious soup can be served hot or cold. It evokes warm and cozy feelings of fall. If it seems too sweet to you, add some lemon juice.