It’s the season for butternut squash. 🙂

Today I wanted to make a different kind of butternut squash. Roasting this soup brings out a nice depth of flavor from the butternut squash, apples, and garlic. Enjoy this with family and friends.
This is a very easy recipe to make and a healthy one!

Roasted Butternut Squash & Apple Soup Recipe

Ingredients:

• 1 large butternut squash- peeled seeded and cut into pieces
• 2 onions- peeled and quartered
• 3 cloves of garlic
• 2 apples- cored and peeled, quartered
• 2 tablespoons of extra virgin olive oil
• 1 bunch of fresh basil
• Sea salt & ground pepper
• 4 cups of vegetable stock

Directions:

1. Preheat the oven to 400 degrees or 204 Celsius.
2. In a large casserole or baking dish, toss the prepared squash, onion, garlic, apples, olive oil, and salt & pepper.
3. Place in oven and cook for about 40 minutes.
4. Remove from heat and place half the vegetables in a food processor or blender.
5. Add 2 cups of vegetable stock to the food processor than blend.
6. Add in basil and blend.
7. Repeat with the remaining vegetables and stock.
8. Place the puréed mix in a pot over medium heat.
9. Serve in warm bowls and cracked black pepper.

Kali Orexi!!

*I actually left the skins on my butternut squash, but I recommend removing them. 🙂