One-Pot Roasted Squash Soup

Preparation

1. Step 1

   Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Combine the squash, onion, carrot, ginger, apples, herbs (if using) and olive oil in a large Dutch oven or large, ovenproof saucepan. Season with salt and pepper, and toss to combine.

2. Step 2

   Place the pot in the oven, uncovered, and roast until the squash shows no resistance when poked with a paring knife or cake tester, 1 to 1½ hours.

3. Step 3

   Transfer the pot to the stovetop, and discard any woody herb stems (if using). Add the stock or water, and place over a burner set to medium-low heat. Stir with a wooden spoon to scrape up any bits stuck to the bottom of the pot. Using an immersion blender, blend the soup until it’s as smooth as you like. (You can also transfer to a standing blender or food processor in batches if you prefer.)

4. Step 4

   Stir in the maple syrup (if using) and citrus juice. Adjust the consistency with more water or stock if desired. Season to taste with salt and pepper. Serve with a drizzle of olive oil and freshly ground black pepper.