Delicious-ness in a bowl....

Alright. Now, I am not calling myself Martha or anything, but I think this soup recipe is pretty freaking fantastic. I took a basic recipe and added some other things to make it my own. If you are looking for something to bring to Thanksgiving - this would be a great first course (garnished with sour cream and cilantro); or you can do like me, and make some for lunches at work, and freeze some for future dinners. Its easy, delicious and healthy! Try it tonight.

Roasted Butternut Squash Soup

2 Butternut Squash

3 Yellow Onions

3 Apples

4 Shallots

5 cloves of garlic

2 red bell peppers

1 tsp Curry powder

1/2 tsp nutmeg

1 tsp cinnamon

1/2 tsp cayenne pepper

1 tablespoon brown sugar

Olive Oil

Salt, Pepper & Sugar as needed

For the Roux ~ thickens the soup a bit

1/2 cup flour

1/4 butter

1 tablespoon apple cider vinegar

1 cup heavy cream

Preheat your oven to 425 degrees. Cut the the 2 squash in half, and remove the seeds. Chop the onions, shallots, apples, garlic, and red bell peppers - place in a separate bowl. Do not worry about perfect chopping them; they can still be in big chunks. Drizzle a bit of olive oil over the vegetables and toss them with some salt and pepper. Hide the mixture in the squash (where you removed the seeds), and place the squash fleshy side down on a cookie sheet. There may be extra of the mixture, but that's okay, just sprinkle it around the squash. Brush the outside of the squash with a bit of olive oil and toss them in the oven for about 25 minutes. They should be soft enough to poke through the skin with a fork when you take them out. Let the squash cool for a bit and then, using a spoon, scrape the flesh of the squash off the skins. Throw the skin away. Put all roasted veggies, squash flesh, vegetable stock and spices in a pot and bring it a boil. Then reduce heat and let simmer for 20 minutes. Remove the soup from the stove and blend it until smooth - try to eliminate all lumps. This can be done with an immersion hand blender or by blending 1/2 the soup at a time (it will be too much for one blender). Return the blended soup to the pot; keep at a low-medium heat. In a separate sauce pan, melt the butter and slowly stir in the flour to create the roux. Once the roux is smooth, add the roux to the pot slowly, stirring frequently (this will eliminate lumps). Continue stirring and add the cream, then the apple cider vinegar.

Taste your butternutty squash concoction.
Add salt, pepper, and a little sugar as needed.
Enjoy!