Roasted Butternut Squash & Granny Smith Apple Soup

Ingredients: yield 4 litres

2 kg butternut squash, cubed
1 tablespoon sunflower oil
2 granny smith apples, peeled and cubed
1 cup pumpkin puree
3 litres vegetable stock
2 tablespoons honey
1 tablespoon cinnamon, ground
2 teaspoons ginger, ground
2 teaspoons nutmeg, ground
1 teaspoon cloves, ground
1 teaspoon allspice, ground
Salt and pepper to taste

Preheat oven to 350F convection bake.

Peel and cut the butternut squash into 1 inch cubes. Toss the cubes in sunflower oil, then lay on a parchment lined baking tray. Roast at 350F for 11-12 minutes, until the squash has begun to soften and darken slightly at the edges

Remove squash to large soup pot and add vegetable stock, apples, and pumpkin puree. Bring to a simmer over medium high heat.

Remove the pot from heat, and puree thoroughly with an immersion blender. Return to heat and add seasonings. Allow to simmer over medium low heat for 5 minutes before adjusting flavours. Serve hot.

Bon appetit!

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