Skinnythick Roasted Squash, Carrot and Apple Soup!
1 acorn squash, about 2 pounds
1 butternut squash, about 2 pounds
4 Granny Smith apples, peeled and cored.
Olive oil Spray
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups vegetable based stock
¾ tsp nutmeg
Pinch of cayenne pepper
Kosher salt, to taste
¼ Cup of Herb Blend (I use Costco nonsalt herb blend, Ms. Dash will work too. If you don’t have that, make an herb blend with the following:
Preheat oven to 350º
Cut the squash in half lengthwise and scoop out the seeds.
Lightly spray the squash with olive oil (I use a “Misto” sprayer.) Place the squash halves skin side down in a large roasting pan. Sprinkle with herb blend
Arrange the carrots, apples and onion slices around the squash, spray with olive oil and toss with herb blend. Pour a small amount of stock in the pan to cover the bottom of the pan. Cover tightly with aluminum foil and bake for about an hour allowing the vegetables to roast/steam.
Allow vegetables to cool slightly, and then scoop out the squash flesh and put in a soup pot. Add the carrots, apples, onions and cooking liquid.
Add the remaining 8 cups stock a little at a time, mace, ginger, cayenne and salt. Bring to a boil and then reduce heat and simmer for 10 minutes.
Purée the soup using an immersion blender or remove the vegetables in batches, blend and return it to the soup pot.
Garnish with pumpkin seeds if desired.
Serve with a crisp salad and enjoy!