Roasted Winter Squash and Apple Soup

Adapted from Dr. Weil's recipe book "The Healthy Kitchen"

Ingredients:
* 1 large winter squash, seeded, and cut into 2-inch pieces

* 2 medium onions, peeled and quartered

 *3 cloves garlic, peeled

 
* 2 tart, firm apples, peeled, cored and quartered

* 2 tablespoons extra virgin olive oil

* salt and chili powder to taste

* 4-5 cups vegetable stock

Directions:
1. Preheat oven to 400 degrees F
2. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat.
3. Season well with the salt and chili powder.
4. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
5. Put half of the vegetables with 2 cups of the stock in a food processor (or Vitamix) and puree until smooth.
6. Repeat with the remaining vegetables and broth.
7. Return pureed mixture to the pot.
8. If the soup is too thick, add more broth.
9. Correct the seasoning and heat to a simmer.
10. Serve!

Enjoy!
Amanda Moxley
www.radianthealthcoach.com
Holistic Health Counselor