So Easy Butternut Squash Soup

I feel like butternut squash soup is ‘in’ right now. So many people seem to be making it from scratch and I decided to give it a try myself a few weeks ago. It came out okay and then I tweaked the recipe when I made it this week and achieved yummy deliciousness! So here it is:
Wash 1 butternut squash and cut in half. Put it face up in a roasting pan.
Trim and peel 3 carrots. Add to roasting pan.
Core 2 apples…put in roasting pan.
Cut 1 onion in half and…put in roasting pan.
Peel and cut 2 sweet potatoes. Add to pan.
Drizzle with olive oil and roast in 375 degree oven for 40 minutes or until soft.
Scoop squash from its peel and put in blender. Add everything else to the blender, working in batches if necessary. Add water (usually a cup) until desired consistency. Sometimes I will add a bit of apple cider for flavor. Season with salt, pepper and nutmeg to taste.
Yum!

Health and Happiness,
Cerissa