Roasted Fall Harvest Soup
Prep time: 15 minutes
Cook time: 40 minutes
3 c. butternut squash, cubed
3 large firm apples, cubed
1 medium red onion, chopped
1 T. fresh ginger, minced
1½ t. ground cinnamon
½ t. ground nutmeg
½ t. ground cloves
½ t. allspice
2 T. coconut oil, melted
Sea salt and black pepper, to taste
4-5 c. chicken broth, preferably organic, divided
Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a baking mat. Set aside.
Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
Remove from heat and adjust seasonings, as desired, before serving. Enjoy!
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