BUTTERNUT SQUASH AND APPLE SOUP

If you are having one of those warm cozy evenings because you don’t feel like staring at the snow and being slightly depressed, then this is the recipe for you! It will keep you warm and fuzzy much better than hot chocolate ๐Ÿ™‚

Ps: I have a secret love affair with squash ? (shhhhh!)

Recipe:

1 small butternut squash (roasted)
2 tbsp chopped red onion
1/4 tsp shredded garlic
1 stalk celery
5 pieces diced baby carrots
1 tbsp organic extra virgin olive oil
1 small organic red apple (cored and diced)
1 cup low sodium vegetable broth
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp paprika

Preheat oven to 350 degrees F.

Poke small holes in the squash with a sharp knife or fork and place in the oven for 25 minutes. I find it difficult to slice the squash raw so baking it first makes it easier to cut through, but if you have a very good and strong knife, then go for it and add diced pieces with the remaining ingredients into a saucepan.

When squash is ready, peel the skin off and dice the squash into mini cubes.

Combine squash and remaining ingredients into saucepan over low heat and let it simmer for3- 5 minutes.

When ready, place squash mixture into a blender and puree until smooth.
Serve with an extra sprinkle of cinnamon and enjoy!

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