Ingredients:

• 1 tablespoon ground coriander

• 2 teaspoons sweet curry powder

• 1 tablespoon of seasoning of choice

• 2 medium butternut squash, peeled, seeded, and cut into large chunks

• 3 sweet-tart apples (Gala, Pink Lady, Granny Smith) peeled and cut into large chunks

• 4 large carrots, peeled and cut into large chunks

• 5 tablespoons olive oil, divided

• Salt to taste

• 2 large onions, cut into medium dice

• 6 large garlic cloves, minced

• 2 quarts vegetable

• 1/2 cup half-and-half or coconut milk

• 1 to 2 teaspoons apple cider vinegar (optional)

Directions:

1. Adjust racks to lowest and highest positions and heat oven to 450 degrees. Mix together the coriander, and curry. Coat squash, apples, and carrots with 3 tablespoons olive oil and season lightly with salt, and half the spice mix; turn on 2 rimmed cookie sheets and roast vegetables until soft and starting to brown, stirring occasionally and switching pans about halfway through, 20 to 25 minutes.

2. Meanwhile, heat remaining oil in a large soup kettle or Dutch oven; add onions and sauté until soft, about 5 minutes. Stir in garlic, the rest of the spice mix, red pepper flakes, and a light sprinkling of salt and pepper; sauté until fragrant, about a minute. Add roasted squash, apples, and carrots, and enough stock to cover. Bring to a simmer and reduce heat to medium-low; continue to simmer until vegetables are very soft and falling apart, about 15 minutes longer.

3. Using an immersion blender (or a food processor or blender, working in batches), puree the soup until smooth. Stir in half-and-half and additional stock or water, if necessary, to achieve desired texture. Season to taste with salt, pepper, and other spices; simmer to blend flavors, a few minutes longer. If soup needs acid, stir in a couple teaspoons of apple cider vinegar.

4. Enjoy!

Notes:

The recipe halves easily, but since it refrigerates and freezes well, why not make a full batch? Serve garnished with chopped cilantro.