Winter Squash and Apple Soup

(recipe from Whole Foods Market)

3 lbs. winter squash such as butternut, kabocha, acorn, or delicata (or mixture), peeled and cut into 1-inch chunks (about 8 cups)
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chunked
4 cloves garlic, halved
1 tsp. ground ginger
3 cups vegetable broth
2 Tbsp. nutritional yeast
1/4 cup chopped fresh parsley

Preheat oven to 400F.  Line rimmed baking sheet(s) or shallow roasting pan(s) with parchment paper.  Mix squash, apples, onion, and garlic and spread mixture on baking sheets in a single layer.  Roast squash mixture until tender and beginning to brown, about 45 minutes, rotating pans halfway through baking, if needed.  Remove from the oven and puree squash mixture with broth, ginger, 1 cup water, and nutritional yeast in a blender in two batches until smooth.  Transfer to a medium saucepan and bring to a simmer over medium heat.  Add more water if needed to thin soup to desired consistency.  Serve garnished with parsley.

(A lovely pureed soup, more savory than sweet.  And so easy to make!)