Butternut Squash and Apple Fall Harvest Soup

🧂 Ingredients

• 3 c Butternut Squash

  cubed
• 3 large and firm Apples

  cubed
• 1 medium Red Onion

  chopped
• 1 T Fresh Ginger

  minced
• 1 1/2 t Ground Cinnamon
• 1/2 t Ground Nutmeg
• 1/2 t Ground Cloves
• 1/2 t Allspice
• 2 T Coconut Oil

  melted
• 4-5 c Chicken or Vegetable Broth
• Sea Salt and Black Pepper

  to taste

Instructions

• 1 Preheat oven to 400°F and line a large baking sheet with a piece of parchment
  paper or a Silpat™ baking mat. Set aside.
• 2 Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves,
  allspice, and melted coconut oil in a large bowl. Season with salt and black
  pepper, to taste, and toss to combine.
• 3 Spread seasoned butternut squash mixture onto prepared baking sheet and spread
  into a single layer. Place in pre-heated oven and roast until squash is fork
  tender, approximately 25-30 minutes.
• 4 Remove from oven and let cool slightly before transferring one quarter of the
  roasted veggie mixture to a high-powered blender. Add one cup of broth to
  container and blend until smooth. Add a little more broth, if necessary, to
  reach desired consistency.
• 5 Transfer puree to a large soup pot and repeat process with remaining vegetables
  and chicken broth. Turn heat to medium and cook, stirring frequently, until soup
  is heated through, approximately 5-10 minutes.
• 6 Remove from heat and adjust seasonings, as desired, before serving. Enjoy!

Nutrition Info