Fall is one of my favourite times of the year.  I love the changing colours that come with the season and the delicious assortment of foods that come out of the autumn harvest.  One of my favourites this time of year is butternut squash.  I especially like to make this recipe after the kids have picked the apples and the squash off the farm themselves.  What I usually do is cube a few large squash and freeze them in equal cup portions so that I have them on hand to make this delicious soup.

Preparation Time: 15 mins.
Cooking Time:  40 mins.
Total Time: 1 hour
Servings:  6

5 cups of butternut squash (peeled and seeded), cut into 2cm cubes
2 cups of carrots, cut into 2cm cubes
1 medium onion, cut into 2cm cubes
sea salt
freshly ground black pepper
1 tbsp oil
2 large, firm apples cut into 2cm cubes (peeled and cored)
1 tsp curry powder
4 cups vegetable broth
1 cup apple juice (or cider)
toasted pumpkin seeds

Preheat oven to 400 degrees F.  Combine squash, carrots and onion and drizzle with oil, stirring well to combine. Sprinkle with sea salt and black pepper.  Roast for 15 minutes.  Remove from the oven and add apples, stirring well to combine. Roast for 15 minutes.  Remove and add curry powder, again stirring well to combine. Roast for 5 to 10 minutes more or until vegetables are very soft. Vegetables should be browned a bit.  Puree roasted vegetables in a blender with 2 cups of vegetable broth. Transfer pureed mixture to a stockpot, add remaining broth and bring to a boil.  Reduce heat and stir in apple juice. Sprinkle with more pepper and toasted pumpkin seeds.  Enjoy!

(Reposted from 10/13/2011)

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