Roasted Butternut Squash Soup

Autumn after autumn, we all enjoy my friend, Renee Norton's, Butternut Squash Soup. Through the years, she has simplified it to just a few ingredients. She usually cooks her squash in the microwave and adds 1/3 cup cream. I use one large jelly roll pan and roast the squash, onions and apples altogether, although not for the same amount of time. I also add plain, nonfat Greek yogurt rather than cream. It gets rave reviews!  For those who love curry, add green curry powder instead of the peppers.  
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1 large butternut squash (about 4 lb), halved and seeded 1 medium onion, quartered 2 small apples or 1 large honey-crisp apple, halved 4 cups stock or 2 tbsp soup base mixed with 4 cups water, either chicken or vegetarian 4 tbsp plain Greek yogurt 1/8 tsp white pepper 1/2 tsp green curry paste or 1/8 tsp pepper Kosher salt to taste


1) Preheat oven to 400 degrees.  
2) Spray a large roasting pan with olive oil.  Place squash cut side down on the oiled pan, along with quartered onions and halved apples.
3) After about 20 minutes, scoop the apples off of the pan and into a blender container and turn over the onions.  
4) After 10 more minutes, add the tender, caramelized onions to the blender container with the cooked apples.  
5) After another 30 minutes, or after about 1 hour total, take the tender cooked squash out of the oven and scoop some squash meat into blender.  
6) Add a cup of stock or soup base mixed with water to the blender.  Blend until the chunks are gone, but the mixture still has texture.  Add the mixture to a large sauce pan.  Add the remaining squash to the pan and mix well with the blended ingredients.  
7) Heat through, adding Greek yogurt and both peppers or good quality curry powder.  Be careful, because more than 1/8 tsp. of white pepper can overpower this soup. Salt to taste. Top each bowl with a dollop of Greek yogurt.  Enjoy all winter.