1 med. butternut squash
3 med. sweet potatoes, halved
4-6 small cloves garlic
3 carrots, peeled
2 large apples, peeled, cored, roughly diced
1 onion diced
1 red bell pepper, roughly diced
2 tbsp. butter
1-2 tbsp curry powder
1 tsp. coriander
1 tsp. cumin
1-2 tsp. garam masala
1/4 tsp. cayenne pepper (or even better, chipotle pepper powder)
6 cups (or more) beef/vegetable/chicken broth

Half and core squash, fill with peeled garlic. Roast squash and sweet potato at 400 degrees for one hour, adding carrots after 1/2 hour. Cool slightly before scooping out squash flesh and removing peel from sweet potatoes.

Meanwhile, dice other vegetables.

Add butter, apples, onion, bell pepper, roasted vegetables and garlic, spices and broth to crock pot.

Cook on low 3-5 hours.

Puree with hand held blender. Add salt and pepper to taste.