Roasted Butternut Squash and Apple Soup

This is an easy to make low calorie creamy soup with a little spice on the back end. It's hearty enough to be served as a main course with a salad or simple enough to be a first course.


Ingredients:

1 - medium sized Butternut Squash
2 cups - diced peeled red apple
1 cup - diced yellow onion
1/2 cup - diced peeled carrot
1/2 cup - diced celery
3 - chopped cloves of garlic
1 TBS - Oil (Canola, or olive)
2 tsp - Salt
1/2 tsp - Pepper
2 tsp - Napa Style Toasted Spice Rub***
2 - Bay Leaves
3 cups - vegetable or chicken stock (you can use water as well)
Handful of your favorite crouton
Drizzle of good Extra Virgin Olive Oil

***Note: If you don't have the Toasted Spice Rub it consists of coriander, fennel, chili powder, cinnamon, salt and pepper. To recreate it I'd add 3/4 tsp of fennel powder, 1/2 tsp of coriander, 1/4 tsp of chili powder, 1/4 tsp of cinnamon, and 1/4 tsp of pepper. You'll get the salt when you saute the vegetables.***

Preheat your oven to 400. Peel, seed, and chop the butternut squash into 1-2 inch chunks. Spread out on a sheet pan and sprinkle with 1-tsp of salt and 1/2 tsp of pepper. Roast for 40-50 minutes until fork tender. Set aside.

Heat a sauce pan that will hold all the vegetables and liquid over medium-low heat on the stove. When hot add 1 TBS of oil and allow to get hot. When hot add the onions, carrots, celery, garlic, apple, 1 tsp salt, 2 tsp toasted spice rub, and bay leaves. Let this mixture saute' for about 15 minutes, stirring every few minutes.

After 15 minutes add the roasted butternut squash and enough stock or water to just cover the vegetables. Simmer for 20-30 minutes. When done place the mixture in your blender and blend until smooth. You probably have to do this in batches as you only want to fill your blender half full when blending hot liquids.

Once done put the mixture back in the pot and keep warm until ready to eat or let cool and store in an airtight container in your refrigerator.

When ready to serve ladle into a soup bowl and top with your favorite crouton (I prefer home made) and sprinkle of parsley (optional) and a drizzle of your favorite extra virgin olive oil.