1½ lb winter squash, peeled, seeded, and cut into 2″ chunks
3 onions, peeled and quartered
3 garlic cloves, peeled and diced
3 Gala apples, peeled, cored, and cut into 2″ chunks
2 tablespoons olive oil (for roasting)
1 teaspoon salt
1 teaspoon chili powder
2 sprigs of rosemary
3 cups of vegetable broth stock
2 tablespoons half & half milk
Preheat the oven to 400° F. Place the winter squash chunks, onion, garlic, rosemary sprigs and apple chunks in a large ovenproof casserole dish. Pour olive oil over the vegetables and stir until lightly covered. Sprinkle with salt and chili powder and bake for 45 minutes. Stir occasionally.
Remove the roasted vegetable fruit mixture from the oven and take out the rosemary sprigs. Heat vegetable stock in a large saucepan and add the roasted vegetable-fruit mixture. Cook over medium heat for 5-10 minutes, until squash, onion and apples are tender. Puree the mixture and broth ingredients, adding half and half milk, in a blender. Serve hot or cold.