Roasted Butternut Squash Soup

It’s sick season and you know what that means… Soup season! Every winter living in New York, I somehow always manage to get a terrible cold. It’s around this time of year when I get sick, so i’ve been trying every remedy in order to avoid it. Yet, the one thing that will always provide so much comfort, especially when bedridden with a cold, is a warm bowl of soup. Butternut squash, that is.

It sounds so weird to talk so deep about a bowl of soup, but butternut squash soup, in my opinion is a perfect. I love eating (or drinking?) butternut squash soup, so I think I have created the perfect recipe! This recipe has no heavy creme, but if you want a more decadent soup, feel free to add some in.

Ingredients

1 large butternut squash, cut into cubes and seeds discarded

1 apple, cored and peeled

1/2 onion

2 cups chicken broth

1 potato, peeled and cubed

1 carrot

1 tsp cinnamon

1 tsp nutmeg

EVOO

1 cup water

salt and pepper

Directions

Preheat oven to 350 degrees. On a sheet pan, lay out the cubed squash, apple, and potato. Let it roast for about 25 mins, or until very soft. In a pan, sauté the carrot and onion in some olive oil. When the carrot is soft, add the cinnamon and nutmeg. Combine until the spices are evenly distributed. Add the chicken broth and combine. Bring to a simmer. When the squash, onions, and potato, are soft, add it to a blender. Add the onion and carrot mixture to the blender. Blend until smooth. Taste for seasoning. Add water as needed and salt and pepper to preference. Garnish with sour cream of some cinnamon. Enjoy!