Wonderful Soup Recipe for the Fall cool days!

Butternut Squash & Apple Soup

The best thing about this soup, is that it is Vegan, Dairy Free and Gluten Free !

This is a soup recipe directly from the Metagenics cook book we have in office, if you make this and turn out to LOVE it, we have the cookbook in stock for you to get and start making more of their wonderful recipes!

This soup can serve 6 people with each getting approximately 1 1/4 cup.

Ingredients:

1 Large butternut squash, peeled, seeded and cut into 1 inch to 2 inch dices

1 large onion, peeled and cut into 6-8 large chunks

3 garlic coves, peeled (Did you know garlic is a good immune support?)

2 tart apples, peeled quartered and cored (Our favorite is Granny Smith)

2 tablespoons of olive oil

Mild chili powder to taste (determined upon your liking of spiciness)

Sea Salt to taste

4 cups of vegetable broth OR chicken broth

Instructions:

Preheat oven to 400 degrees Fahrenheit.

In a large roasting pan, combine the squash, apple, onion, garlic, and oil. Season with salt and chili powder to taste. Roast for 45 minutes, stirring every 10-15 minutes, until veggies are tender and lightly browned. In a food processor combine 1/2 of the roasted veggies with 2 cups of broth until broth and puree are smooth. Now repeat with the remaining veggies. Heat over a medium sauce pan, stirring occasionally. Add more broth if soup is too thick, and add more salt and chili powder if desired.

Tips:

This soup has a rich, delicious flavor but preparing the butternut squash is a tedious task.

For a holiday meal, make the recipe if it is the only dish you have to prepare. Its well worth the extra time!

You can also top it off with some greens or everything but the bagel seasoning!