It has been bizarrely warm in Oregon for October. Usually it's around 63 degrees and the beloved rain is starting to come back... but it's staying in the 70s and not a drop has fallen. Ugh. So, I've decided to coax the rain back with some of the more traditional fall dishes, including this delicious, hearty soup made with vegetables and fruit appropriate for the season.
And for those on/with special diets, this soup is Whole30, paleo, and lactose-intolerant friendly! It's also gluten-free and could easily be made vegan by subbing the chicken stock for veggie stock. The versatility is fantastic!
Start by cutting two butternut squash in half lengthwise and seeding them. Mine were relatively small, so one and a half large squashes would also work. I got these from Detering Orchards last weekend- that place is fantastic! Drop a little ghee or butter in the middle, sprinkle with salt and pepper, and pop 'em in the oven for about a half hour.
While the squash is roasting, toss onions and carrots with curry powder and ghee in a large stock pot and let them cook down until the onions are translucent.
Roasted squash are so pretty! When they're done, scoop the flesh out in chunks...
And add it to the carrots and onions, along with chicken stock, fresh apple cider, salt, & pepper.
Let it cook for about a half hour, or until all veggies are very soft.
Using an immersion blender, puree the whole mixture until it's all the same in texture. Here you can add more stock depending on how thick you'd like it to be. I left mine preeeetty thick. What can I say, the texture of baby food really gets me!
This soup was so good and much easier than I expected it to be to prepare. I love the simplicity of it- sometimes, when it comes to ingredients, I think less is more. It keeps very well and is so filling! It'll be my lunch for a few days.