Squash and Apple Soup

Prep and Cook

• 1
  Preheat oven to 350°F.
• 2
  Peel, seed and chop butternut squash into 1-inch cubes.
• 3
  Place them on a baking sheet lined with parchment paper.
• 4
  Drizzle with olive oil, salt and pepper, tossing to coat.
• 5
  Roast for approximately 25 minutes, tossing once in between.
• 6
  Meanwhile, in a large soup pot or Dutch Oven, sauté onion, apple, nutmeg and curry in butter over medium-high heat until soft.
• 7
  Add cooked squash, chicken broth and apple juice to the pot and bring to a boil.
• 8
  Reduce heat to medium and simmer for 20 minutes.
• 9
  Using a hand blender, food processor or potato masher, blend or puree soup to a desired consistency.
• 10
  Add more broth to thin out if necessary.
• 11
  When ready to serve, add cream (if using) and reheat soup in the pot over low heat. (Do not let soup boil after cream is added.)
• 12
  Divide the soup into bowls, sprinkle with bacon bits, fresh herbs or a drizzle of maple syrup.