butternut squash & apple soup

This is one of my favorite fall soups. I found this recipe in college, and whenever I make it I'm always reminded of carving pumpkins at the little stone cottage behind Swamp. A very happy memory amidst the drudgery of grad school. It shouldn't be hard to convince your small one to take a bite since, let's be honest, it's not much more than a glorified baby puree.  enjoy!

Butternut Squash & Apple Soup

3-4 lb butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 Tablespoons olive oil
salt & pepper
3-4 cups of chicken or vegetable broth (or more for a thinner soup)
1/2 teaspoon curry powder

Preheat the oven to 425.
     Chop up the squash, onion and apple in 1-inch cubes. Place on a large baking sheet and toss with the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Divide the mixture between 2 baking sheets and spread everything into a single layer. Roast for 40 minutes, occasionally stirring, until everything is very soft. (You must stir to prevent scorching)
     When the vegetables are done place them in a large soup pot and add 3 cups of chicken broth. Use an immersion blender to puree to a desired consistency. (You could also use a food processor to coarsely puree the mixture with just a bit of broth.) Over a medium-low heat, add the remaining stock depending on the desired thickness of the soup, followed by the curry powder and more salt and pepper to taste.

serves 4-6. freezes great.