Fall is here and winter is on the way! Warm up with this yummy Butternut Squash, Apple, and Ginger Soup. Super easy to prepare and oh-so-satisfying.

#fallfoods #butternutsquashsoup #warmupwithsoup #autumnharvest

Butternut Squash Apple Ginger Soup

1 organic butternut squash
½ yellow onion, diced
4 garlic cloves, diced
½ fresh garlic root, skinned and diced
1 organic tart green apple, diced
1 cup water
3 cups vegetable broth
¾ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon cayenne
½ teaspoon paprika
1 teaspoon salt
½ teaspoon coarse ground black pepper
2 Tablespoons butter

Heat oven to 450’. Cut squash in half. Scrape out the seeds. Place up-side-down in a shallow casserole dish and fill with water so that the squash is half submerged in water. Place in oven and allow to cook for 20 minutes or until easily pierced with a fork. Remove from oven and set aside to cool.
Once the squash has cooled, slice the skin off the squash and chop into cubes.
Place a soup pot over medium heat. Add butter and allow to melt. Add garlic and onions. Cook for 5 minutes. Add squash, apples, water, and broth. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree with an immersion blender or scoop into food processor in batches and then place into a large glass bowl. Once all the soup has been pureed, add the spices and salt. Stir well. Top with a sprinkle of paprika for garnish. Serves 4-6.