Roasted Butternut Squash & Apple Bisque

Ingredients-

For Roasting-

• 4 cups peeled butternut squash cut into about 1 inch chunks
• 2 medium sized red delicious apples, cored and cut into chunks
• 2 cloves of garlic, peeled
• 1 teaspoon olive oil
• ½ teaspoon freshly ground pepper
• Sea salt to taste

For the bisque-

• 1 teaspoon olive oil
• 1 tablespoon finely diced onion
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (or to taste)
• 3 ½ cups low sodium, all natural chicken stock (or low sodium vegetarian stock for a vegetarian and vegan option)
• Sea salt to taste
• Pepitas (pumpkin seeds) to serve (optional)

To make the Roasted Butternut Apple Soup-

1. Preheat oven to 400 degrees Fahrenheit.
2. Combine all ingredients for roasting, and spread the mixture in a single layer, on a baking tray. Bake for 30 minutes. Remove tray from the oven and set aside.
3. In a saucepan, heat the olive oil. Add the finely diced onion and sauté until the onion starts to caramelize. Add the turmeric and chili powders and saute for a few seconds.
4. Add the roasted vegetables, the chicken stock and salt. Blend with an immersion blender or remove and blend in a blender.
5. Bring it to a boil and let it simmer for 8 to 10 minutes. Serve topped with toasted pepitas.