Roasted Butternut Squash Soup - November 2019
Ingredients-
● 3 cups vegetable broth
● 1 small yellow onion chopped
● 1 shallot chopped
● 2 garlic cloves cut in half
● 1 red delicious apple- peeled/cored/quartered
● 1 large butternut squash peeled and cubed
● 3 carrots peeled and chopped
● ½ small pie pumpkin- seeds removed
● 2 tbsp brown sugar
● 1 tsp salt
● ½ tsp cracked pepper
● ½ tsp cinnamon
● 1/4 tsp cumin
● pinch of nutmeg
Directions-
● Preheat oven to 350
● Drizzle ½ pumpkin with olive oil and place on a foil lined and greased baking sheet- cut side down and bake for 30 minutes. Remove and cool.
● Place garlic, carrots, apple and butternut squash on foil lined and greased baking sheet, drizzle with olive oil and bake for 20 minutes.
● Sautee onions and shallot until translucent, add spices and mix. Set aside.
● Once pumpkin has cooled, scoop out flesh and ass to food processor along with onion mixture and a little broth to thin out, puree and add to pan.
● Place garlic, carrots, apple and squash in the food processor with a little broth and puree until smooth, add to pan.
● Add remaining broth to pan and bring to a boil, stirring constantly. Lower heat and simmer for 10 minutes. Serve warm and enjoy!
