Roasted butternut squash soup

Roasted butternut squash soup is the perfect fall or winter soup.  It’s has all those amazing fall flavors!!

Serves 8-9 cups

Ingredients:

1 large butternut squash

2 tbsp. extra virgin olive oil

1 large onion, diced

3 medium size organic apples (honey crisp, or gala)

5 cups vegetable broth

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp ground black pepper

1 tbsp. pure maple syrup or raw honey

Handful of pumpkin seeds (optional) for garnish

Instructions:

1. Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper or aluminum foil

2. Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes.  Remove it from the oven and set aside, until it’s cool enough to handle.

3. Cut it in half length wise.  Scoop out the seeds, turn it skin side up and remove the skin with your hands.  Place the flesh in a bowl and set aside.

4. Heat the olive oil in a large soup pot. Add the diced onion and cook over medium heat for 5-6 minutes.  Add butternut squash and mash it with the back of a large wooden spoon.

5. Add the apples, broth, salt, cinnamon, pumpkin pie spice and pepper.  Bring to a boil, reduce the heat and simmer, covered, for 45 minutes.

6. Let the soup cool down a little and blend until smooth and creamy with an emulsion blender or a blender.

7. Pour the blended soup back in the pot, add maple syrup and heat up a little more if necessary and serve.