roasted squash and apple soup

You’ll Need

1 buttercup squash
2 apples
1 onion
1 cup of veggie broth
2 cups of water
½ cup milk (or dairy free)
sprinkle of nutmeg
sprinkle of cinnamon
olive oil

Steps

1. Preheat oven to 400°F

2. Dice squash and onion and add to baking sheet drizzled with olive oil. Bake for 30-40 mins until soft.

3. Add squash and onions to a large pot.

4. Peel and dice apples, and add to the pot. Cook on medium heat for 10 mins until apples are soft.

5. Add veggie broth and water. Sprinkle in nutmeg and cinnamon. Bring to a boil for 10 mins.

6. Allow soup to cool. Use an immersion blender (or transfer to a blender) and blend until smooth.

7. Add milk and stir. You can add more nutmeg and cinnamon to taste. Serve!