Curried Roast Squash and Apple Soup

1 butternut or delicata squash
1 apple
1/2 a largish onion
6 unpeeled garlic cloves
Olive oil
Curry powder
Chicken broth (probably one cardboard carton)
Milk, cream, or evaporated milk to taste

Preheat the oven to 400F.

Leaving the peels on, cut the squash in half, scoop out the seed and cut each half info four pieces. Spray a roasting pan with cooking spray and place the squash pieces in it, skin side down. Peel, core, and quarter the apple and add it to the pan. Peel the onion, slice it into sections and add it to the pan as well. Sprinkle the vegetables and fruit with olive oil, salt, and curry powder. Add the unpeeled garlic cloves to the pan - I like to balance them on top of the vegetables rather than letting them touch the bottom of the pan.

Put the pan in the oven. Check it every twenty minutes or so and move anything that looks like it's burning in one spot. Cooking time will probably be around 40 minutes, and you will know it's done when the squash is tender to the touch. The garlic may need to come out earlier.

Let everything cool down a bit and then remove the squash and garlic peels and prepare to blend the roasted items with some chicken broth. I have to do this in batches as my blender is a weenie. Blend with enough broth to make a smooth, blendable, soup. Return to a soup pan and heat over medium-low heat until heated through. Add some milk product (I've used cream, milk, and evaporated milk both whole and skim in this recipe, all with good results) until the soup is as creamy as you like it. Cook for another minute or two until hot and adjust seasonings. A splash of balsamic vinegar is good at this point.

Can be served with a sprinkling of cheese, a dollop of yogurt, or a drizzle of curry oil.