Easy squash soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

I didn’t use a recipe but here’s roughly what I did:

Step 2

1. Cut up butternut squash and apple (I think I used 2 squash and 3 apples, but as with everything in this recipe this is not the good standard) into rough cubes.

Step 3

2. Season with olive oil and a mixture of cinnamon, cumin, paprika, salt and cayenne to your preference.

Step 4

3. Bake at 400 until both are soft.

Step 5

4. While baking, sauté some celery, onion and carrot in a few tablespoons of butter until soft (again, use what you had - I think I used 2 celery, 2 carrot and half an onion).

Step 6

5. When the squash and apples come out, put them in the pan with the mirepoix and add a lot of broth (I used chicken, and I think I ended up using about a carton and a half - I would recommend doing less at first cause you can always add more).

Step 7

6. Let all that simmer together for 10-15 minutes.

Step 8

7. If you have an immersion blender you can just stick it in the pot and blend, or let it cool a bit and transfer in batches to a food processor or blender. Add more broth if you want it thinner.