Recipe
Ingredients
- 1 medium butternut squash (about 3 cups cubed)
- 3 large firm apples (peeled, cored and cubed)
- 1 medium red onion (roughly chopped)
- 1 tablespoon fresh ginger (minced)
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 2 tablespoon coconut oil (melted)
- salt and pepper (to taste)
- 4-5 cups chicken broth (or vegetable broth)
Instructions
- Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or silicone baking mat.
- Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and pepper, to taste, and toss to combine.
- Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Roast in preheated oven until squash is fork tender, about 25-30 minutes.
- Immersion Blender: Add roasted vegetable mixture to a large pot with the chicken broth. Puree with an immersion blender until smooth
- Blender or Food Processor: Transfer one quarter of the roasted vegetable mixture to blender or food processor. Add one cup of chicken broth and blend until smooth. Transfer puree to a large pot and repeat process with remaining vegetables and chicken broth.
- Add additional chicken broth or water if needed to reach desired consistency, Heat soup over medium high heat about 5 minutes. Adjust seasoning before serving.