Serves 4
Ingredients
1 large Butternut Winter Squash (about 2.5lbs) peeled, seeded, and cut into 2in pieces
2 medium onions peeled and quartered
2 cloves garlic peeled
2 Granny Smith apples peeled, cored and quartered
2 tbsp Olive Oil
5 cups vegetable stock, or chicken stock, or water can be used
Chili Powder and salt, to taste
Preheat oven to 400 degrees
Put all the vegetables on a large baking sheet and sprinkle with the olive oil. Stir so all vegetables are coated. Roast vegetables for 40 mins, stirring every 10 mins. They should be fork tender and golden.
Using only four cups of the stock, process the vegetables and stock together until smooth. Move to a saucepan and simmer over medium to low heat while adding the remaining cup of stock slowly until the desired consistency is reached. Season with the salt and Chili Powder.
Be sure to use the Granny Smith apples, or other tart apple, to get the taste intended for the recipe. Savory Squash and tart fruit.
You can substitute another kind of squash- I even tried sweet potatoes, and liked it.
You can skip the roasting (it does add a lot of flavor though) and just boil the veggies until soft.
You can also leave it in small chunks instead of processing it.
This recipe freezes very well.
I eat this with just a piece of fresh baked crusty French bread.
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