We just tried this dish a couple of weeks ago and I have made it twice now. It calls for squash, but you could also add other root vegetables. (Sweet potatoes, parsnips, or turnips, for example.) Root vegetables are very grounding and also satisfying because many of them have a sweeter taste.
I modified the recipe because I was in the mood for solid food, rather than soup. I added some grilled chicken to it too and it turned out yummy. Even my husband said so. So if it has his seal of approval, then it really should be OK. (My perspective can be a little bit distorted :-)
Roasted Winter Squash and Apple Soup
1 large winter squash (I used butternut squash), seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled cored and quartered
2 tablespoons extra virgin olive oil
sea salt and chili powder to taste
4-5 cups vegetable stock (if you want to make the soup)
1. Preheat oven to 400 degrees F
2. In a large roasting pan toss the squash, onions, garlic and apples with the oil to coat.
3. Season well with sea salt and chili powder.
4. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
(This is where I stopped, but continue if you'd like to make it into a soup.)
5. Put half of the vegetables with 2 cups of the stock in a food processor (or Vitamix) and puree until smooth.
6. Repeat with the remaining vegetables and broth.
7. Return pureed mixture to the pot.
8. If the soup is too thick, add more broth.
9. Correct the seasoning and heat to a simmer.