Butternut Squash Soup

Ingredients

• 4 cups peeled and cubed butternut squash
• 1 apple peeled, cored and cubed
• 1/2 sweet onion, diced
• 1 Tbsp. canola oil
• 1/2 tsp. curry powder
• 4 plus cups vegetable broth
• 1/2 cup whole milk
• Pinch of salt
• 1/4 tsp. cinnamon

Directions

1. Preheat oven to 425 degrees.
2. Season cubed squash with cinnamon and salt.
3. Roast for 30 minutes.
4. While squash is roasting sauté the apple and onion in oil over medium heat in a large pot.
5. Season with a few dashes of salt, cooking about 10 minutes or until soft.
6. Add roasted squash to the pot.
7. Pour in the broth and milk to the squash mixture and bring it to a boil.
8. Reduce heat and simmer for about 20 minutes, uncovered. Add more salt if needed.
9. Use food processor or blender to blend soup until smooth and creamy.