Winter Squash and Apple Soup

3 pounds winter squash such as butternut, kabocha,
          acorn or delicate, peeled and cut into
          1-inch chunks (about 8 cups)
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chopped
4 cloves garlic, sliced
1 tsp. ground ginger
3 cup low-sodium vegetable broth
2 Tbsp. nutritional yeast
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees F. Line two rimmed baking sheets or
shallow roasting pans with unbleached parchment paper.

In a large bowl, toss squash, apples, onion, garlic and ginger
until mixed well. Spread mixture on baking sheets in a single
layer. Roast squash mixture until tender and beginning to brown,
about 45 to 50 minutes, rotating pans between oven racks halfway
through baking.

Remove from oven and puree squash mixture with broth, 1 cup
water and nutritional yeast in a blender or food processor in 2
batches until smooth.

Transfer to a medium saucepan and bring to a simmer over medium
heat. Add more water if needed to thin soup to desired

Serve garnished with parsley.

Makes 4-6 servings.

Whole Foods recipe.