Roasted Butternut Squash Soup
This fall weather favorite is comfort in a bowl. Serve with a grilled cheese, or turkey sandwich so the perfect lunch.
4 cups (1 large) butternut squash
1 t cinnamon
2 apples, peeled, cored and diced.
2 T olive oil
1 onion, diced
1 T ginger, grated
4 c chicken bone broth (can sub with stock)
Salt and Pepper to taste
Optional- a dash of heavy cream
Preheat oven to 425.
Cut your squash in half lengthwise and scoop out the seeds. You can save these to roast later, grow them again, or make your backyard chickens very happy.
Sprinkle with cinnamon and roast flesh side up for 45 min or until tender.
Let cool, scoop out the flesh and set aside.
In a large soup pot sautee your onions, apples, and ginger in olive oil until soft. Add in your broth, squash and salt and pepper, and simmer 15 minutes.
Using an immersion blender, puree until smooth. Top with a swirl of heavy cream if desired.