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Roasted Butternut Squash, Apple and Ginger Soup

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Ingredients

2 Butternut squash, medium size
2 Golden Delicious apples
2-inch piece Freshly grated ginger
1 Sweet onion, large
1/2 teaspoon Ground cumin
1/2 teaspoon Pumpkin pie spice
1/2 teaspoon Ground coriander
1 tablespoon Dark Muscovado sugar can be substituted with dark brown sugar
5 cups or more Chicken broth can be substituted with vegetable stock
Sea salt
Freshly ground black pepper
5 oz if using spreadable goat cheese, 4 oz if using log packeged goat cheese Goat cheese

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Roasted Butternut Squash, Apple and Ginger Soup

Features:
    Cuisine:
      • 40
      • Easy

      Directions

      Roasted Butternut Squash, Apple and Ginger Soup
      Roasted Butternut Squash, Apple and Ginger Soup

      Bright orange color of this soup will improve your mood on gloomy autumn day. Spiced with cumin, coriander and fresh ginger, this soup is delicious and  invigorating!

      Steps

      1
      Done

      Preheat ovet to 375°F. Line baking sheet with aluminum foil.

      2
      Done

      Peel squash, cut in half lenghtwise, remove seeds, cut into approximately 1-inch chunks. Place squash chunks on the baking sheet, drizzle with avocado or olive oil. Sprinkle with salt, pepper, ground cumin, coriander and pumpkin spice. Roast for about 40 min, or until tender.

      3
      Done

      Meanwhile, chop onion and saute it on the medium heat. Cut apples in chunks and add them to the onions in the skillet, add ginger and cook, until apples are tender, about 10 minutes. Add roasted squash and about 4-5 cups of chicken broth to the skillet, add sugar and cook for another 10 minutes.

      4
      Done

      Working in batches, pure soup in the blender. Add goat cheese package to the blender with the last batch. Return soup to the pot and warm through. Adjust seasoning and add thin it with more broth, if needed. Enjoy!

      If desire, decorate your soup bowls with deep fried thin strips of butternut squash.

      Elaine

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