Butternut Squash Apple Soup

🧂 Ingredients

• 3 lb. butternut squash

  peeled, seeded and cut into chunks (about 8 cups)
• 2 onions

  chopped
• 2 apples

  peeled, seeded and chopped
• 2 tbsp. extra virgin olive oil
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 4 cups low sodium organic chicken broth or veggie broth for vegan
• 1/2 tsp. curry powder

Instructions

• 1 Preheat oven to 425ºF. Divide squash, onions and apples amongst two rimmed
  baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and
  veggies and season with salt and pepper. Gently toss all the ingredients
  together until they all have a light coating of olive oil and seasonings.
• 2 Roast for 30 minutes, flipping halfway through.
• 3 Once the ingredients cool to room temperature, put them in the blender (one tray
  at a time) and add two cups of broth and 1/4 teaspoon curry powder. Blend for
  30-60 seconds or until the soup is rich and creamy.
• 4 Pour into a large pot and repeat with the second tray. Warm the soup over a
  medium-high heat until heated through. Adjust the seasonings and enjoy! Makes 6
  cups (4-6 servings).

Nutrition Info