Lightly blend and place on baking tray with silicon liner or parchment paper:
2 cups butternut squash, cubed
1 apple, peeled and cubed
1 onion, peeled and diced 
3 garlic cloves, cut in quarters 

Sprinkle generously with these seasonings or of choice: 
Sea Salt
Pepper
Thyme
Nutmeg 
Cinnamon 
Sage 
Red pepper flakes (for added kick)

Roast at 400 for 30 minutes. Remove from oven and place ingredients in a blender. (set some aside if you like a more chunky soup.)

Add 
1 – 1/2 cups vegetable broth 

Blend and test for taste and adjust if needed. 

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