Roasted Butternut Squash Soup
1 small onion, cut into large chunks
2 small apples, cored and cubed
2 packages pre-cut butternut squash
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. clove
1/2 tsp. cayenne pepper
2 tbs. brown sugar
1 container vegetable stock
1/2 c. heavy cream
sour cream & fresh chives for serving
*Pre-heat oven to 400. Spray a foil lined cookie sheet with olive oil mist, place veggies and apples in a single layer on the cookie sheet. Spray veggies again with olive oil, then season with salt, pepper, cinnamon, nutmeg, clove, cayenne and brown sugar.
*Roast veggies for 45 minutes or until very tender.
*Dump roasted veggies into a soup pot and add about half the carton of vegetable stock. Using an immersion blender start to puree the soup. Add more stock until you reach your desired consistency.
*Once all large pieces have been pureed and soup is smooth, heat through over medium heat. Add in heavy cream and stir until evenly mixed.
*Serve soup warm with a dollop of sour cream and some fresh chives.