Not only does it make the whole house smell warm and delicious but
The flavors go nicely together
and it's the perfect soup for crisp, cool, fall days.
The spices can be adjusted to create for a milder or more intense soup suitable for the whole family.
And you can easily make it vegetarian/vegan if you swap vegetable broth for the chicken broth.
2 lbs butternut squash (halved, seeded and roasted
Extra Virgin Olive Oil
2 medium chopped onions
1 tsp black pepper
salt (to taste)
5 large chopped garlic cloves
1/2 tsp each ground cumin, coriander, ginger and all spice
1 1/2 tsp paprika
1 sweet/tart apple (honeycrisp works best!) cored and chopped
28 oz chicken broth
3 cups water
juice of one lemon
Roast squash, insides down, on a baking sheet at 400* for one hour. Let cool.
In a 6qt pot heat extra virgin olive oil over medium heat, once warmed stir onion, pepper and salt until onions are browned. Stir in garlic, spices, apple and sautée an addtional 30 seconds. Remove from heat.
Scoop squash into pan. Add broth and water and simmer on medium high for 20minutes.
Using an immersion blender, blend until smooth.
(you can also pour, in small batches, in blender and blend until smooth)
Stir in lemon juice before serving.