Butternut Squash and Apple Soup

Preheat the oven to 400 F.

In a large bowl, mix the squash, fennel, apple and garlic with the olive oil.

Combine the spices in a small bowl. Add your spice mix, salt and pepper into the squash mixture and toss to combine.

Place your vegetables on a baking sheet and roast in the oven for 20 – 30 minutes. Turn the veggies over half way through so they don’t burn.

When the veggies are done roasting, place them in a stock pot. Add your broth and filtered water and bring everything to a boil. Turn heat down to low and let simmer for about 20 minutes, or until all the ingredients are tender.

If you have an immersion blender (which I now happily do thanks to my grandmother’s Christmas gift!), blend the soup in the pot until you have a creamy, smooth texture. If you don’t have an immersion blender, use a food processor and puree the soup in two batches.

Serves 4 large bowls of soup.