1 butternut squash, peeled and cut into cubes
1 apple, peeled and cubed
3 peeled potatoes, cut into cubes
1 large shallot, peeled and cut into 4 equal pieces
6 cloves of peeled garlic
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon cracked black pepper
2 leaves fresh sage, chopped
1/2 teaspoon paprika
1/4 teaspoon chili powder
cayenne pepper (pinch)
6-8 cups stock
Roast the vegetables. Preheat your oven to 400 degrees F. Spread chopped squash, potatoes, and apple on a foil lined baking sheet. Toss with the olive oil, salt, and black pepper. Place the shallot and garlic cloves on separate pieces of aluminum foil, drizzle some olive oil on top, and close. Add the foil packets on the baking sheet. Bake 30 minutes until all vegetables are tender.
Blend the roasted vegetables in a food processor. Add remaining herbs and spices, spices and puree until smooth. Pour in half of the stock. Puree until completely smooth. Pour soup through a sieve and press. Add in the remaining stock.
Heat the soup to a boil, then simmer. Adjust seasonings and serve.