Roasted Butternut Squash & Apple Soup

---

Ingredients:

• 1 whole butternut squash, peeled, seeded and 1-inch diced
• 2 Tbsp + 1 Tbsp olive oil
• salt & pepper
• 1/2 small onion, diced
• 1 Tbsp grated ginger root
• 1 garlic clove, minced
• 6 c chicken stock
• 1 tsp fresh thyme (best hack for always having fresh herbs)
• 1/2 small apple, peeled, seeded and diced
• 1/4 c half-and-half cream.

---

Directions:

1. Preheat oven to 400 degrees. Combine the butternut squash with 1 Tbsp of olive oil and salt & pepper in a glass 9 x 13 baking dish. Bake for 1 hour until cooked and starting to brown & caramelize. Take out and set aside to cool a little.
2. Heat 1 Tbsp olive oil in a large pot. Add onion, ginger root and garlic, cook for 2-3 minutes.
3. Add apple and thyme, stir. Add chicken stock and bring to a boil for 5 minutes.
4. Add the cooked squash and take off heat.
5. Use an emersion hand-blender to blend until smooth, or use a counter-top blend to blend in small batches.
6. Stir in cream and serve.

---

Nutritional Information*

Yield: 7 cups. Each serving is 1 1/2 c of soup

• Servings: 4
• Calories: 211
• Total Fat: 10.1 g
• Saturated Fat: 1.8 g
• Total Carbohydrates: 30.4 g
• Dietary Fiber: 8.3 g
• Sugar: 10.1 g
• Protein: 3.2 g

*Nutritional Information estimated using MyFitnessPal