-
1
Preheat oven to 350 degreees.
-
2
Cut squash (I use butternut) in two by using the largest knife you own and a rubber mallet.
-
3
Place squash on a cutting board and give it a good whack with your knife.
-
4
The ultimate goal is to cut right through, however, that never happens, and the knife gets stuck in the squash.
-
5
Use your mallet and gently hammer at the knife.
-
6
I hold the knife by the handle and tap at the pointed end with the mallet (this is why you want to use a big knife!).
-
7
Dig out seeds and place cut side up on a rimmed cookie sheet.
-
8
Add a pat of butter to squash, if desired.
-
9
Peel carrots if needed (fresh market carrots are good to go!)
-
10
and trim to 2 inch pieces.
-
11
Put on cookie sheet with squash.
-
12
Peel onion and cut into fourths.
-
13
Add to vegetables on cookie sheet.
-
14
Peel garlic and crush.
-
15
I put garlic cloves under my cutting board and press - peels and crushes in one step.
-
16
Add garlic to other vegetables.
-
17
Peel and core apples, cut in fourths and add to vegetables.
-
18
Sprinkle everything with salt and pepper.
-
19
Gently pour 1 cup of broth into pan and cover tightly with foil.
-
20
Carefully place pan in preheated oven and roast for 1 1/2 to 2 hours.
-
21
Gently remove pan from oven.
-
22
(Remember there is hot broth inside!
-
23
).
-
24
Remove foil and allow vegetables to cool slightly.
-
25
Puree vegetables and remaining broth in batches in a blender or put everything directly into a soup pot and use an immersion blender.
-
26
Taste to check seasoning.
