Roasted Butternut Squash and Apple Soup

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Here is a soup I fix all year long. I never get tired of Roasted Butternut Squash and Apple soup.

Ingredients

What you will need:

1. Butternut squash
2. Pumpkin pie spice & fresh sage
3. 2 oranges
4. Salt & Pepper (only sea salt or kosher salt)
5. Zest of a whole orange
6. 3 – 4 boxes vegetable broth
7. One apple (Gala or Honey Crisp)

Instructions

• Preheat oven to 350° to roast your Butternut Squash and Apple
• Peel squash w/potato peeler
• Cut in half longways
• Scoop out seeds
• Dice Butternut Squash into medium sized pieces
• Dice one apple into small pieces
• Place on baking sheet
• Toss w/ a little drizzle of olive oil, orange juice, orange zest, pumpkin pie spice, chopped sage, salt & pepper.
• Bake at 350° for an hour
• Add to pot
• Start mashing
• Add vegetable broth
• Use your immersion blender to get smooth. Keep adding vegetable broth till desired consistency

Options:

• You can add 1 roasted peeled pear or apple for added flavor
• For special occasions add/top with lump crabmeat