Roasted Squash Soup

1 medium butternut squash, cut in half
4 sweet potatoes
1 garlic head
2 large sweet onions
4 apples, peeled and cut into 1/2 chunk
3 Tablespoons olive oil
1 tsp. curry powder
1 tsp. dry thyme
1 1/2 cup cooking sherry
6 cups chicken stock
salt & pepper
pinch cayenne

1. Preheat oven to 400F. Lay squash halves cut side down on baking sheet, and roast for 45 min or until the flesh is soft. Wash potatoes and add to cookie sheet to cook at same time. Cut top off garlic drizzle with olive oil and wrap in wax paper then aluminum foil. Add to oven about 1/2 way through cooking time of squash and potatoes. Garlic takes around 20-25 minutes to cook. Cook until top starts to brown on potatoes and squash.
2. When the squash has cooled cut off skin and cut into sections. Puree in blender in batches using the stock. Do the same with sweet potatoes (leave skin on). Squeeze out garlic and add to one of the batches. Put all pureed mixture in pot. (You can do this portion the day before because it takes the longest, and then finish the next day by mixing the 2 parts.)
3. Heat oil in medium saucepan over medium heat. Add the onion, cooking for 5 minutes, stirring frequently until onion softens. Add thyme, curry, and a little S&P. Cook another minute. Add the apples and the sherry, and simmer for 10 minutes, or until the apples soften.
4. Puree apple/onion mixture. Combine with pureed squash mixture. Add a few drops of cayenne and serve hot, you may also sprinkle toasted pecans on top.

serves 8-10 (20 Cups)