Apple and Butternut Squash Soup

Ingredients:

• 1 butternut squash (peeled, seeded and make cubes)
• 1-2 tart green apples (peeled, cored and cut into pieces)- I used Courtland- Granny Smith also good)
• 1 carrot (chopped) (I used handful of baby carrots and roasted whole)
• 1 onion (chopped)
• 3 cups low sodium chicken broth
• Pinches of cinnamon, nutmeg, salt and pepper

Directions:

Chop the Squash, Onion, Carrots, and apple in to pieces- combine in a bowl. Drizzle with olive oil.Spread in a roasting pan and sprinkle with salt, pepper and cinnamon. Roast in the oven, preheated to 350*, for 30 minutes.

When everything is roasted transfer to a large pot and add 3 cups of low sodium chicken broth. Add pinches of salt, pepper, cinnamon and nutmeg. Bring pot to a boil and simmer for 15 minutes. Check squash to see if it is tender- if so, you are ready to blend.

If you have an immersion blender you can use this, if not, transfer to a blender and puree.

Enjoy!!