Roasted Butternut Squash & Apple Soup

soup

Ingredients: Makes 6 cups (4-6 servings) • 3 lb. butternut squash, peeled, seeded and cut into chunks (about 8 cups) • 2 tbsp. extra virgin olive oil • 2 onions, chopped • 2 apples, peeled, seeded and chopped • 1 tsp. sea salt • ½ tsp. black pepper • 4 cups low sodium, organic chicken broth • ½ tsp. curry powder

Directions: Preheat oven to 425. Divide squash, onions and apples in two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and seasons with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings. Roast for 30 minutes, flipping halfway through.

Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of chicken broth and ¼ tsp. curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.

Pour into a large pot and repeat with the second tray. Warm the soup over a medium-high heat until heated through. Adjust the seasonings and enjoy!

R. Garon

Robert Garon is a Masters level pastoral counseling student at Liberty University. He and his wife reside in the suburbs of Chicago where they, together, lead a marriage enhancement and discipleship group called Re|engage at their church. Robert also regularly leads short-term mission teams, both internationally and domestically, as well as a weekly men’s community group.

On THE mission making God known by helping others thrive and flourish for His kingdom!