Roasted Acorn Butternut and Apple Soup

Ingredients

• 1 acorn squash, halved and seeds removed
• 1 butternut squash, halved and seeds removed
• 1 apple, cored and cut into wedges
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• 2 tablespoons butter
• 1 onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth
• 2 tablespoons maple syrup
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper, to taste
• Freshly chopped parsley, for garnish (optional)

Directions

1. Preheat oven to 400°F.
2. Place acorn and butternut squash halves and apple wedges on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes, until squash is tender and lightly browned.
3. In a large pot, melt butter over medium heat. Add onion and garlic and sauté until softened, about 5 minutes. Add cinnamon and cook for 1 minute, stirring.
4. Add roasted squash and apple to the pot. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.
5. Using an immersion blender, blend soup until smooth. (Alternatively, transfer soup to a blender and blend until smooth).
6. Add maple syrup and lemon juice and season with salt and pepper, to taste. Simmer for a few minutes to heat through.
7. Serve warm, garnished with freshly chopped parsley, if desired.

Interesting Facts

• Acorn squash is a type of winter squash, which is a good source of vitamin C, potassium, and dietary fiber.
• Butternut squash is a type of winter squash that is high in vitamins A and C, as well as potassium and magnesium.
• Apples are a good source of dietary fiber and vitamins C and K.