ROASTED BUTTERNUT SQUASH SOUP

View this post on Instagram

A post shared by A Spice Affair. (@aspiceaffair)

INGREDIENTS
1 large butternut squash, diced
1 large white onion, diced
2 red bell peppers, diced
3 Gala apples, peeled, cored & diced
3 cloves of garlic
3 tbsp Honey Maple Squash Seasoning A Spice Affair 
1 tsp ground cloves
4 tbsp olive oil
1 L 10% cream
5 cups chicken or vegetable stock
3 tbsp butter
Salt to taste

PREPARATION

1. Toss squash, apples, onion, peppers & garlic with olive oil, seasonings and spread onto a parchment lined baking sheet. Roast at 425F for 20-25 minutes (or until squash is tender)
2. In a large pot, melt butter, then add cream and bring to a low simmer. Add hot stock and whisk until simmering.
3. Stir in roasted veggies. Blend soup using immersion blender until thick and smooth. (If needed, add a little water to thin out to your preterence)
4. Simmer uncovered on medium-low heat for 10-15 minutes making sure to whisk every few minutes.
5. Garnish with croutons and drizzle of heavy cream.