Squash & Apple Soup

Ingredients:

• 1 acorn or butternut squash
• 2 apples – peeled and sliced
• 1 small onion, diced
• 2 carrots washed, peeled and diced
• 1 Tbsp./15 ml. olive oil
• Ground black pepper to taste
• 2 quarts/ 2 L. organic vegetable broth (or make your own)

Directions:

• Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 c.s water.
• Cook at 450°F/230°C degrees for 40-50 minutes until flesh is bright orange and soft.
• Sauté onion and carrot in olive oil for 5 minutes, until onion is clear. 
• Add broth and apple; simmer 10 minutes until apple is soft.
• Add squash (remove from skin).
• Puree in blender or use hand blender.
• Add pepper to taste.