How 5 Simple Spices Transform Roasted Fall Harvest Soup Into Comfort Food Worthy of Sharing

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4-6

Ingredients:

3 c. butternut squash, cubed

3 large firm apples, cubed

1 medium red onion, chopped

1 T. fresh ginger, minced

1½ t. ground cinnamon

½ t. ground nutmeg

½ t. ground cloves

½ t. allspice

2 T. coconut oil, melted

Sea salt and black pepper, to taste 4-5 c. chicken or vegetable broth, preferably organic, divided

Directions:

1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat™ baking mat. Set aside.

2. Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.

3. Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.

4. Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.

5. Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.

6. Remove from heat and adjust seasonings, as desired, before serving. Enjoy!