Roasted Butternut Squash Soup

* I served this soup last night alongside a salad with sauteed portabella mushrooms & fresh baked bread from Rosemont Bakery.

On a crisp Fall day what could taste better than a warm cup of soup?

The recipe was adapted from Barefoot Contessa and it could not be any simpler to make.

If you do not have an immersion blender, I highly recommend purchasing one.

In my kitchen I try to limit the amount of tools I have in order to cut down on clutter, however, this is one tool that I use daily, especially during soup season.

Pureed soups are a great way to get kids (and husbands) to eat vegetables!

Roasted Butternut Squash Soup

3 to 4 pounds butternut squash, peeled and seeded

2 yellow onions

2 McIntosh apples, peeled and cored

3 tablespoons good olive oil

Kosher salt and freshly ground black pepper

2 to 4 cups vegetable or chicken stock

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the stock to a simmer in a large pot. When the vegetables are done, place them in the pot of stock and simmer for 10 minutes. Use an immersion blender (or food processor) and blend until smooth and creamy. Taste for seasonings to be sure there's enough salt and pepper.