#23 butternut squash soup

1 large butternut squash, or 2 medium (about 8 cups, diced)
3 tbsp olive oil
2 tbsp maple syrup
1 tsp salt
1 1/4 tsp garam masala
1/8 tsp ground black pepper
1/4 cup onion (finely chopped)
4 cups apple (about 4 small apples or ~1 pound) , peeled and diced
1/4 cup sweet white wine
3 cups water
1 1/2 cups veg. stock
2 tbsp soy milk

Preheat oven to 400°. Combine squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper in a large bowl. Arrange squash in a single layer on a cookie sheet. Bake at 400° for 40 minutes or until soft.

Heat remaining oil in a large skillet, add onion; sauté ~2 mins, add apple; sauté 5-7 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash, water, and broth. Bring to a simmer; cook 3 minutes. Blend (in batches) the soup mixture until smooth. Stir in soy milk.

...next time I would use 1 less apple....

Adapted from Cooking light