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Spiced Apple Butternut Squash Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 1 Med. | butternut squash |
| 1 Rib | celery chopped |
| 1 | Carrot chopped |
| 1 Small | onion chopped |
| 1 | apple, cored, peeled and chopped |
| 1 Clove | garlic |
| 1 Teaspoon | cinnamon |
| 1/8 Teaspoon | nutmeg |
| 1 Teaspoon | fresh thyme |
| pinch | fresh ground pepper |
| 1 Box | organic chicken broth, (or use your own) |
| olive oil | |
Instructions:
Preheat oven to 400 F. Cut Butternut squash lengthwise and again in half. scoop out the seeds and discard. drizzle with olive oil and peper and place faced down in a baking dish. Bake for 40 mins (still soft).
Meanwhile, heat up oil in frying pan and sautee onions, carrots, celery for approx 5 mins, then add apple, garlic and spices for another 5 mins.
When Butternut squash is fully cooked, pour chicken broth in a large stock pot. Add mixture and butternut squash to broth and bring to a boil for 2 mins.
Transfer soup to blender (depending on the size of blender you have, devide the soup in 2 batches) blend until smooth. ENJOY!
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