Roasted Butternut and Apple Soup

Mmm... this one was too good not to share. It's my first pureed soup. Amazing if I may say so myself. Aaron and Morgan agreed.

Total cook time: 1 hour and 15 minutes.

Ingredients:
1 butternut squash
1 tart apple
1 large sweet potato, peeled and cubed
1 small onion, chopped
2 large garlic cloves, chopped
3 carrots, peeled and sliced
2 T. butter
3 c. chicken broth (or veggie broth for a fully vegetable soup)
1 c. half and half
olive oil
salt and pepper
dash of cayenne pepper
1/2 t. curry powder
1 t. dried sage
dash of cinnamon

Directions:

1. Cut the butternut squash into 4 sections and lay on a cookie sheet. Cover with olive oil and salt and pepper and roast for 30-40 minutes at 400 degrees or until soft.
2. Meanwhile, melt butter in large dutch oven. Add onion, garlic, sweet potato, and carrots. Saute for 10-15 minutes until a little brown. Add 3 cups chicken broth and apples and bring to boil.
3. Remove the butternut squash, scoop it out of the skin, chop roughly and add to soup. 
4. Add salt and pepper, cayenne pepper, curry powder, sage, and cinnamon. Let cook at medium heat for 10 minutes.
5. Pour soup into blender and blend.
6. Return to soup pot and add 1 cup half and half cream.
7. Enjoy!!