Spiced Apple Butternut Squash Soup

 This recipe for Spiced Apple Butternut Squash Soup is a little of both sweet and savory.  As the leafs are changing colors and the evenings are getting cool there’s nothing like coming home and warming up to a tasty hot bowl of soup.  We added shredded pork to our soup right before serving.

Ingredients

1 Med. butternut squash

1 Rib celery chopped

1 Carrot chopped

1 Small onion chopped

1 apple, cored, peeled and chopped

1 Clove of garlic

1 Teaspoon of cinnamon

1/8 Teaspoon of nutmeg

1 Teaspoon of fresh thyme

pinch of fresh ground pepper

1 Box of organic chicken broth (or use your own)

olive oil

Instructions:

Preheat oven to 400 F.  Cut Butternut squash lengthwise and again in half. scoop out the seeds and discard.  drizzle with olive oil and peper and place faced down in a baking dish.  Bake for 40 mins (still soft).

Meanwhile, heat up oil in frying pan and sautee onions, carrots, celery for approx 5 mins, then add apple, garlic and spices for another 5 mins.

 When Butternut squash is fully cooked, pour chicken broth in a large stock pot.   Add mixture and  butternut squash to broth and bring to a boil for 2 mins. 

Transfer soup to blender (depending on the size of blender you have, devide the soup in 2 batches) blend until smooth.  ENJOY!