Sylvie's Roasted Squash-Apple Soup

Apples add just a hint of sweetness to this velvety squash soup. Try it for your Halloween Party as a delightful, colorful first course. I use a Turbo Blend Vita-mix Blender, wonderful to achieve an incredibly velvety texture. It also does everything for you, blending and heating the soup at the same time!

3 cups Butternut Squash, peeled, seeded, cubed and roasted
2 large Sweet-tart Apples, cored, peeled, cubed and roasted
1 Tbsp Olive Oil
¼ small Onion
½ Garlic Clove
¼ tsp Thyme
1/8 tps Salt
1 ¼ cups Chicken or Vegetable Broth
½ cup Coconut Milk, optional
Preheat even to 450 degrees.

In a large bowl, toss squash, apples, olive oil, onion, garlic, thyme and salt together. Spread evenly on a large rimmed baking sheet. Roast for about 35-40 minutes, stirring occasionally. Set aside to cool slightly.

Place roasted mixture in the blender, add ½ chicken or vegetable broth and coconut milk, if using. Secure 2-part lid and select low speed. Turn machine on and then switch to high speed. Process for 5 minutes or until steam escapes through lid opening and the soup starts to thicken, then gradually add the remaining broth, running the blender for an additional 30-40 seconds. Adjust seasoning and serve immediately.

Makes 5 cups
This soup pairs perfectly with the Zellerkats Riesling.