Roasted Butternut Squash and Apple Soup
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.
