Roasted Butternut Squash Soup

Prep Time: 1 Minutes

Cook Time: 60 Minutes

Ready In: 61 Minutes

Servings: 12

Fall roasted vegetables, caramelized and blended with the perfect balance of of seasoning. This healthy soup is a great comfort!

Ingredients:

2 large butternut squash (peeled, seeded and chopped one inch pieces)

1 medium sweet onion (peeled and chopped one inch pieces)

3 carrots (peeled and chopped one inch pieces)

3 medium celery ribs (peeled and chopped one inch pieces)

2 medium apples (peeled gala or fuji (cored and chopped one inch pieces)

1 medium red pepper (peeled, seeded and chopped one inch pieces)

1 medium orange bell pepper (peeled, seeded and chopped one inch pieces)

1 medium yellow pepper (peeled, seeded and chopped one inch pieces)

4 garlic cloves (whole, skins removed)

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

2 tablespoons rice wine vinegar

2 (32 ounce) cartons chicken stock (or vegetable stock)

1 teaspoon ground cumin

1/2 teaspoon curry powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon nutmeg

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

1. Clean, peel, seed and chop all vegetables & apples in uniform size.
2. In a large bowl toss together chopped vegetables and apples with olive oil and sprinkle with 1/2 teaspoon salt & 1/4 teaspoon black pepper.
3. Roast on 2 sheet trays in oven at 400 degrees for 30-40 minutes until caramelized.
4. Once roasted, deglaze warm sheet pans with white wine or vinegar.
5. Blend vegetables with juices from deglazing in batches in food processor or blender with 4 cups chicken or vegetable stock with each batch until smooth or preferred consistency.
6. Combine in Stockpot with seasoning and simmer on low heat or in Crock.

By RecipeOfHealth.com