Roasted Butternut Squash Soup

• 2 large butternut squash (peeled, seeded and chopped one inch pieces)
• 1 medium sweet onion (peeled and chopped one inch pieces)
• 3 carrots (peeled and chopped one inch pieces)
• 3 medium celery ribs (peeled and chopped one inch pieces)
• 2 medium apples (peeled "Gala or Fuji" (cored and chopped one inch pieces)
• 1 medium red pepper (peeled, seeded and chopped one inch pieces)
• 1 medium orange bell pepper (peeled, seeded and chopped one inch pieces)
• 1 medium yellow pepper (peeled, seeded and chopped one inch pieces)
• 4 garlic cloves (whole, skins removed)
• 2 tablespoons olive oil
• 12 teaspoon salt
• 14 teaspoon cracked black pepper
• 2 tablespoons rice wine vinegar
• 2 (32 ounce) cartons chicken stock (or vegetable stock)
• 1 teaspoon ground cumin
• 12 teaspoon curry powder
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon nutmeg
• 14 teaspoon cayenne pepper
• 12 teaspoon salt
• 14 teaspoon pepper

1. Clean, peel, seed and chop all vegetables & apples in uniform size.
2. In a large bowl toss together chopped vegetables and apples with olive oil and sprinkle with 1/2 teaspoon salt & 1/4 teaspoon black pepper.
3. Roast on 2 sheet trays in oven at 400 degrees for 30-40 minutes until caramelized.
4. Once roasted, deglaze warm sheet pans with white wine or vinegar.
5. Blend vegetables with juices from deglazing in batches in food processor or blender with 4 cups chicken or vegetable stock with each batch until smooth or preferred consistency.
6. Combine in Stockpot with seasoning and simmer on low heat or in Crock.

butternut squash, sweet onion, carrots, celery, apples, red pepper, orange bell pepper, yellow pepper, garlic, olive oil, salt, cracked black pepper, rice wine vinegar, chicken stock, ground cumin, curry powder, red pepper, nutmeg, cayenne pepper, salt, pepper

Taken from www.food.com/recipe/roasted-butternut-squash-soup-468284 (may not work)