Roasted Winter Squash and Apple Soup

Ingredients
1 large winter squash (about 2 1/2 pounds), such as butternut, peeled, seeded, and cut into 2-inch pieces
1 medium onion, peeled and quartered
1 cup chopped leeks
3 cloves garlic, peeled
1 ½ cups peeled and quartered eggplant
½ cup fresh corn kernels
3 cups of fresh chopped Kale (center stem removed)
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili flakes, for seasoning (optional)
4 cups vegetable stock

Directions
1. Preheat oven to 400 degrees. In a large roasting pan, toss squash, onion, garlic, eggplant, leeks, corn, kale and apples with oil to coat. Season well with salt and Chile flakes. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
2. Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and Chile flakes; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PAQTEQ.