Oven-Roasted Squash, Garlic, and Apple Soup

This is the soup I made for lunch today. It was inspired by a recipe I got from Chatelaine a few years ago. This is also the perfect time of year for this soup--the flavours and aromas just say "Autumn." Hot, homemade, aromatic soup--the ultimate comfort food.

3 med. butternut squash (or 1 large pumpkin)
2 med. onions
3 heads garlic, unpeeled
olive oil
celtic sea salt
cracked pepper

1 tbsp. olive oil
1 tbsp. butter
4 med. apples, peeled, cored, and cut into chunks
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. turmeric
1 tsp. mild curry paste
7-8 cups homemade chicken stock
1 tsp. celtic sea salt
crème fraiche (or sour cream)

Cut squash in half and scoop out seeds. Score in a criss-cross pattern. Arrange on stoneware baking pan, cut side up. Peel and wedge onions and arrange around squash. Chop off the tops of the heads of garlic and arrange on pan. Drizzle all with olive oil, and use a pastry brush to make sure everything is well covered. Sprinkle with ground salt and pepper. Roast in 375 degree F oven for about 45 minutes, until squash is soft. Let cool until able to be handled.

Prep apples. Melt butter and olive oil in large pot. Add apples, spices, and curry paste and stir-fry for 2-3 minutes, until aromatic. Add chicken stock. Scoop out pulp from squash and add along with onions. Squish garlic directly out of papery skins into soup. Add salt. Cook on med-low for about 10 minutes, until apples are tender. Remove from heat, and mix right in the pot using a hand-held blender.

Serve with a dollop of crème fraiche.

Makes about 10 cups.