Butternut Squash Soup!

Rain, rain, rain... that's how it is during wintertime here in PDX —but it's ok— perfect weather for making soups and yummy slow roasting things. A few weeks ago I was watching the food channel (shocker!) and Ina Garten made this Butternut Squash soup that looked SO easy and comforting I had to try it. 
I waited for the perfect super rainy day and got to work. It took me about 1 1/2 hrs start to finish, and half of that time it's just letting the veggies roast in the over.
Here is my adapted recipe:

Ingredients::

_ 3 to 4 pounds butternut squash, peeled and seeded (about 1 big one)

_ 2 yellow onions

_ 2 McIntosh apples, peeled and cored (I got granny smith, still delish!)

_ 3 tablespoons good olive oil

_ Kosher salt and freshly ground black pepper

_ About 4 cups chicken stock 

_1/2 teaspoon good curry powder

Directions:

_ Preheat the oven to 425 degrees F.

_ Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on 2 sheet pans and toss them with the olive oil, salt and pepper. Spread in a single layer — you want them to roast and not steam (which can happen if you put too many in one pan). Roast for 35 to 40min, tossing occasionally.

_ Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, dump them (in batches) in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add the rest of the chicken stock (if you like it thicker add less). Add the curry powder,  salt and pepper to taste.

I served ours with spicy grilled shrimp and slices of toasted baguette. Sprinkle it with red pepper flakes and if you have, some sea salt, you'll love it. It makes about 8-10 servings so you'll have plenty of leftovers to share or eat later.