Butternut Squash Soup

This is another recipe I picked up from Shelli last weekend. It is easy, easy, easy and so tasty. It was a gigantic hit with Simon (the first time he’s ever asked for seconds!)


  • 1 butternut squash, peeled and cubed
  • 2 apples, peeled and quartered (or eighthed)
  • 1 onion, cut into thin wedges
  • 5 or so cloves garlic
  • olive oil
  • chili powder (to taste)
  • salt and pepper (to taste)
  • 4 cups chicken broth
  • pine nuts (optional)


  1. Preheat oven to 400 degrees.
  2. Arrange the squash, apples, onion, and garlic in a 9 x 13 pan and drizzle with olive oil and season with chili powder, salt, and pepper.
  3. Roast until fork tender (about 40 minutes).
  4. Puree in blender or food processor with broth (I had to do it in two batches).
  5. Garnish with pine nuts.

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