ROASTED BUTTERNUT SQUASH SOUP

For a vegetarian option, substitute the chicken broth for vegetable broth.

Roasted Butternut Squash Soup

Ingredients

• 3 lbs Butternut Squash, peeled, seeded and chopped into 1 inch cubes*

• 5 Garlic Cloves, peeled

• 1 Red Apple, peeled, cored and cut into chunks

• 1 Onion, cut into chunks

• ⅓ c Olive Oil

• 1 ½ tsp Coarse Kosher Salt

• 1 tsp White Pepper

• 3 c Chicken Broth

• ½ tsp Ground Coriander

• ⅛ tsp Nutmeg

Directions

1. Preheat the oven to 400°F.

2. Spray a rimmed sheet pan covered with aluminum foil with nonstick cooking spray.

3. Add the squash, garlic cloves, apple and onion to the sheet pan.

4. Add the olive oil, 1 tsp salt and ½ tsp white pepper to a small bowl and mix.

5. Pour the olive oil mixture over all the vegetables and mix with your hands until everything is coated well.

6. Roast in the oven for 45 minutes, tossing halfway through.

7. Add the roasted vegetables to a stock pot.

8. Add chicken broth, ½ tsp salt and ½ tsp white pepper.

9. Bring to a boil, reduce heat and simmer for 10 minutes.

10.  Puree the soup and add back into the pot.

11.  Add coriander and nutmeg.

12.  Garnish with sour cream, cinnamon and/or pepitas (toasted pumpkin seeds)

*Save time and buy the pre-cut packaged butternut squash!