Oven Roasted Squash, Sweet Potato & Carrot Soup

Ingredients

• 2 pounds Butternut Squash, Peeled And Cut Into Cubes
• 3 whole Sweet Potatoes, Peeled And Cut Into Cubes
• 1 pound Carrots, Peeled And Cut Into Large Chunks
• 1 whole Onion, Peeled And Cut Into 4 Wedges
• 3 Tablespoons Extra Virgin Olive Oil
• 8 cups Vegetable Broth
• Salt And Pepper
• ⅓ cups Pine Nuts
• 1 whole Granny Smith Apple, Cut Into Small Pieces
• 2 Tablespoons Parsley, Chopped

Preparation Instructions

1. Preheat oven to 400ºF.

2. Line 2 or 3 baking sheets with foil. Divide squash, potatoes, carrots and onion between baking sheets. Drizzle oil, salt and pepper over the veggies. Toss veggies to coat. Roast until lightly brown, about 25 minutes. Stir veggies around the 15-minute mark.

3. In a soup pot, combine oven roasted veggies and vegetable stock. Bring to a boil and then lower to a simmer for 15 minutes.

4. Puree the soup using an immersion blender or a blender, working in batches. Taste and season with salt and pepper. Bring soup back up to a simmer.

5. In a skillet, toast pine nuts. Remove nuts from skillet. Spray skillet with cooking spray. Over a medium heat, saute apple cubes for 3 minutes. Set aside.

6. When soup is ready, ladle into bowls and top with pine nuts, apples and parsley.