Butternut Squash, Sweet Potato, Carrot & Turmeric Soup with Green Apple Cream

Serves: 6

INGREDIENTS:

• 1 large butternut squash, halved lengthwise/pitted
• 2 medium sweet potatoes, halved
• 1 large carrot, peeled and diced
• 1 green apple
• 1⁄2 yellow onion
• 1 tbsp. ground turmeric
• 1 tsp. cinnamon
• 1L low sodium vegetable broth, or water
• 1 ½ tsp. sea salt
• 1 tsp. white pepper
• 2 tbsp. unsalted butter, melted

green apple cream:

• 1⁄2 green apple, peeled and cored
• 1⁄2 cup heavy cream

DIRECTIONS:

1. Pre-heat oven to 425F. Line a rimmed baking tray with parchment paper. Lay squash and sweet potatoes cut side up and brush with one tablespoon of melted butter, season with salt and pepper. Roast until fork tender, 35 to 45 minutes.
2. Pre-heat a medium pot or dutch oven on low-medium, add remaining butter. Dice apple and onion and add to pot with cinnamon, turmeric and sauté. When squash and sweet potato are ready and cooled, scoop out flesh with a large spoon and add to pot with carrot. Add stock or water and bring to a boil. Reduce heat to a low-medium setting and simmer for 15 to 20 minutes.
3. Use an immersion blender or blender to blend soup (if using a blender allow steam to escape through the lid while blending). For an additionally silky texture, pass the soup through a fine strainer.
4. Add green apple to a blender with cream and blend until smooth, drizzle on top of soup and garnish with sliced green apple.