Roasted Apple & Butternut Squash Soup

Serves 6.

INGREDIENTS:
2 tablespoons extra-virgin olive oil
Sea salt
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 unpeeled apples, rinsed and cut into 1” cubes
1 pound butternut squash, peeled, seeded, and cut into 1” cubes
6 cups low-sodium chicken or vegetable broth
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice, plus more if needed

DIRECTIONS:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

• In a large bowl, combine the olive oil, 1/4 teaspoon salt, allspice, and cinnamon and stir until well combined. Add the apples and butternut squash and toss with the spice mixture until evenly coated. Place seasoned vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender.

• Pour one-third of the broth into a blender, add one-third of the apples and squash, and blend until smooth, adding more broth as needed. Transfer to a soup pot over low heat and repeat the process two more times with the remaining broth and roasted apples and squash.

• Stir in any remaining broth, along with 1/4 teaspoon salt and the pepper and lemon juice. Taste and add lemon or salt if needed.

*Adapted from Rebecca Katz