- 1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
- 2 medium onions, peeled and quartered
- 3 cloves garlic, peeled
- 2 apples, such as Granny Smith, peeled, cored, and quartered
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- Chili powder, for seasoning (optional)
- 4 cups vegetable stock plus more as needed
- Preheat oven to 400°F. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chili powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
- Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chili powder; bring to a simmer over medium-low heat. Serve immediately.
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