{ Roasted Squash, Potato & Apple Soup }

I’ve posted a similar soup before, but this time it’s all roasted! ROAST ALL THE VEGGIES!

Here’s a recipe for roasted butternut squash, potato and orchard apple soup.

{ ingredients }

• 1 medium butternut squash, halved and seeded
• 4 medium yellow potatoes, washed and cubed
• 3 small orchard apple, cubed
• 1 large shallot, peeled and halved
• ¼ cup olive oil
• 1 tsp. kosher salt
• ¼ tsp. cracked black pepper
• ½ tsp. smoked paprika
• ¼ tsp. ancho chile powder
• 4-6 cups vegetable stock
• 1 stick of unsalted butter (OPTIONAL)

{ ingredients }

1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment, then spread halved squash, potatoes, and apple and drizzle with olive oil, salt, pepper, paprika and chile powder. Place in the oven to roast for 30-40 minutes, until everything is tender.
2. Let cool slightly and spoon squash out of skin. Place all roasted vegetables in a large pot and pour in broth. Broth should just barely cover the veggies in the pot. Bring to a quick boil, turn down heat and puree until smooth. Stir in butter if using. Bring soup to a boil again, then reduce to a simmer, taste, and adjust seasonings as needed. Serve warm.

Makes about 8 servings. This will keep well in an airtight container in the fridge for up to 1 week.

TIP: Save squash seeds for garnish. Rinse well and add to a nonstick skillet with plenty of salt and pepper. Set on medium heat for 5-10 minutes or until seeds start to pop. Serve on top of soup to add a roasted nutty garnish!