This soup can be made with only three ingredients! I cover the basics of cutting a butternut squash into pieces and give you some variations for this recipe in the video.
1 small butternut squash (about 2 lbs.), peeled, seeded, and cut into 1 inch chunks
1 medium sweet-tart apple (honeycrisp, gala, etc.), cut into 1 inch chunks
1 small onion, cut into 1 inch chunks
Salt and pepper to taste
1 teaspoon curry powder (optional)
Preheat oven to 400 degrees and cover a baking sheet with parchment paper. Spread the squash, apple, and onion chunks over the parchment paper and roast in the oven 15-20 minutes until cooked through and a bit charred on the corners.
Meanwhile, bring about 2 cups of vegetable broth to a simmer in a large soup pot. When the vegetables are done, add them to the pot. Use and immersion blender to puree the soup until smooth and then season to taste with salt, pepper, and curry powder if using. If you do not have an immersion blender add roasted vegetables and hot broth to a traditional blender to process. Be careful! Add seasonings after blending.
Serve immediately or cool and refrigerate up to 5 days.