Roasted Butternut Squash and Apple Soup

Ingredients

• 2 tbsp Olive Oil
• 1 large White Onion
• 2 Green Apples
• ½ tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ¼ tsp Chili Powder
• ½ tsp Fine Sea Salt
• 4 ⅜ lb Butternut Squash
• 8 cups Vegetable Broth
• 1 cup Pumpkin Seeds
• 1 tbsp Olive Oil
• ½ tsp Ground Cinnamon
• ½ tsp Chili Powder
• Salt
• Black Pepper

Instructions

1. Heat oil in a large pot over medium heat. Add the chopped onion, apple, cinnamon, ginger, chili powder and salt. Cook, while stirring occasionally, for around 5 minutes.
2. Add the butternut squash to the pot, and stir to coat for another 5 minutes. Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft.
3. Allow the soup to cool and blend in a blender or with a hand-held immersion blender until completely smooth.
4. To make the spiced pumpkin seeds – combine the oil, cinnamon, chili powder, salt and pepper together in a small bowl. Add the pumpkin seeds and stir to coat. Heat a pan over medium heat.
5. Add the pumpkin seeds, and allow to toast in the pan, while stirring to ensure they don’t burn, for around 3-5 minutes. Remove from heat and allow to cool fully.
6. Serve the soup heated, with a generous sprinkling of Spiced Pumpkin Seeds on top.