Roasted Squash, Fennel, and Apple Soup

Ah, the holiday season is here. If you're thinking that this soup sounds like it would be great for Thanksgiving, you're correct - it was a huge hit at our non-turkey dinner last night. But it is so tasty that I would be apt to make it any time. Sweet, savory, and hearty, this soup takes a little bit of time but is easy to make. Enjoy it on a cold winter day...or any time you're in the mood for some really awesome soup.

Roasted Squash, Fennel, and Apple Soup (serves 8)

1 medium butternut squash
2 apples (I used fuji, use what you want)
2 fennel bulbs
1 yellow onion
6 cloves garlic
2 Tbls. vegan butter
2 sprigs each rosemary and thyme
~3 cups veggie broth (I used this recipe)
Salt and pepper, to taste
Parsley and chives, for garnish

Heat the oven to 375 F. Prepare the squash for peeling and chopping by slicing off each end, poking holes all over with a fork, and microwaving for 4 minutes.

While the squash is cooling prepare the rest of the veggies. Peel the apples and coarsely chop them along with the fennel and onion. Peel and smash the garlic.

Using a vegetable peeler or knife, peel the squash. Slice in half and scoop out the seeds (you don't need them for this recipe, but clean and roast them for a tasty snack if you want.) Chop into 1 inch cubes. Add to the veggie mix (I had to transfer everything to a large bowl for the next step.)

Melt the butter in the microwave and pour over the veggies. Sprinkle liberally with salt and pepper and mix using your hands.

Transfer to a large roasting pan and nestle in the rosemary and thyme.

Cover with foil and roast for an hour.

Remove the herbs and transfer to a blender (you may need to do this in multiple batches). Blend, adding veggie broth until the consistency is to your liking. I used 3 cups total but add more or less depending on how thick/thin you like your soup. Taste for salt and pepper, adjusting as needed.

Top with chopped parsley and chives for serving.