Winter Squash and Apple Soup

(recipe from Whole Foods Market)

3 lbs. winter squash such as butternut, kabocha, acorn, or delicata (or a mixture of those), 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, chopped
4 cloves garlic, halved
1 tsp. ground ginger (I also threw in some chopped fresh ginger I had on hand)
3 cups vegetable broth
2 Tbsp. nutritional yeast
1/4 cup chopped fresh parsley

Preheat oven to 400F.  Line one or two rimmed baking sheets or shallow roasting pans with parchment paper.  In a large bowl, toss squash, apples, onion, garlic, and ginger until mixed well.  Spread mixture on baking sheets in a single layer.  Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking.  Remove from oven and puree squash mixture with broth, 1 cup water, and nutritional yeast in a blender or food processor in 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.

(Super easy soup!  I didn't have nutritional yeast, so I just threw in some cashews before blending.  I also added a little almond milk as part of the water.  Also, I just blended the parsley right in.  Good flavor, pretty hearty.  I had Mike over for dinner and he liked it.  The apples give a little sweetness.)