I LOVE butternut squash soup any time of the year. It's super hearty and delicious, with an awesome nutritious kick. The roasted apples put this soup on the sweeter side, which is probably why I love it so much... enjoy!
1 large butternut squash, peeled and cubed
5 medium carrots, peeled
1 medium yellow onion
1 medium apple (I used a royal gala), cubed (with skin on!)
2 cloves of fresh garlic
2 tablespoons of ginger, grated or diced
2 tablespoons of maple syrup
1 teaspoon of cinnamon
1 teaspoon of tumeric
pinch of sea salt
4 cups of vegetable broth
Pre-heat your oven to 350
Start by peeling and cubing your squash and carrots, tossing them in a high-heat cooking oil (i.e. coconut or rice bran oil), and place in the oven for approximately 20 minutes, uncovered.
While the squash and carrots are cooing, sautee your onion and garlic in a large pot with about 2-3 tablespoons of oil, until the onions are translucent.
Add your ginger, and sautee for another minute.
Next, add 1 cup of vegetable broth, as well as your cubed apples and dry spices - Cook uncovered on a low setting (medium-low) for about 5 minutes.
Remove the squash and carrots from the oven and add them to your pot with an additional 2 cups of broth - cover and turn the heat up to medium-high.
After about 10 minutes your vegetables should be nice and soft (almost mushy).
Stir in your maple syrup (less if you don't like sweetness), turn off the burner and let your pot cool, uncovered, for 10 to 15 minutes.
Transfer all ingredients to a high-power blender or food processor (in batches), slowly adding the remaining cup of vegetable broth as you blend.