A twisty read with some sweet/savory goodies!

I love butternut squash because it can be versatile when making sweet/savory recipes. I'll never forget having the butternut squash with apple soup prepared by friend and fave, Chef Ryan Nelson, owner of Late Harvest Kitchen in Indianapolis. While I'm not skilled enough to make it as perfectly as Chef Ryan, I'll say we were pleased with ourselves!

For my home version, it is mostly hands off. Here is how:

• Pre-heat oven to 400
• Cover a large sheet pan with parchment or foil. To the pan, place the following:
• 1 butternut squash, cut in half (remove the seeds before or after roasting)
• 1 large carrot, peeled and chunked
• 1 large onion, peeled, root removed, and chunked
• 1 large apple, peeled, cored, chunked (I used honey crisp because that is what I had. You do you.)
• 1 head of garlic, whole, unpeeled, wrapped in foil

You'll need stock/broth later. I use vegetable stock from the store.

Optional for later: pumpkin seeds, crispy bacon crumbles or pancetta

• Spray the contents of the pan with coconut oil, season everything with salt, pepper, and garam masala. Don't like garam masala? Don't use it....use what you like. 
• Roast vegetables until they are soft and a bit caramelized.  I do my best to avoid charring things for this. Once vegetables are tender, add them to a blender/food processor*. You could use an immersion blender as well if you don't mind the extra time it would take to get a velvety consistency.
• Add a healthy glug of stock to the vegetables

*I have a Vitamix with a large container. Be careful here...pureeing hot stuff is not to be taken lightly. You'll need to vent the container so steam can release. I typically cover the small top with a towel. Just be mindful, my friends.
Whiz it all up, adding stock to reach the consistency you like. Taste as you go to adjust seasoning.

Finally, let's talk about accoutrement! I have a favorite ingredient in the fall: boiled cider. It isn't necessary for this soup to be a winner but it really adds that little somethin'-somethin', so I am mentioning it here. Top your bowl of soup with crispy bacon or pancetta, pumpkin seeds, or big ol' croutons.  But, if you have it drizzle some boiled cider over the top. Whew! That's gonna convince you to either buy some, or if you're like my sis-in-law/love Teri, you'll make your own!