Roasted Apple & Butternut Squash Soup

Ingredients

1 large butternut squash, peeled and cut into cubes

2 large apples, peeled and cut into cubes

1 small yellow onion, chopped

2 tablespoon fresh ginger, grated

1 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

2 tablespoons fresh thyme

1x 15oz can light coconut milk

2 cups chicken (or vegetable) broth

2 tablespoon olive oil

Salt

Pepper

Method

1. Pre-heat oven to 350 degrees f. Place butternut squash and apples on a tray and drizzle with olive oil and a little salt & pepper. Roast for 20 minutes.

2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and ginger; cook, stirring, until starting to soften, about 3 minutes.

3. Add cumin and turmeric cook, stirring, for 30 seconds. Add squash, apples, coconut milk, broth, salt and pepper. Bring to a simmer for 5 minutes.

4. Remove from stove and puree the soup in the pot using a hand blender (or in batches using a blender).

5. Return to stove top, stir in fresh thyme and simmer for 20 minutes.

6. Enjoy!