Butternut Squash, Roasted Garlic, and Apple Soup

By Demi

Ingredients

• 1 Tbsp. extra virgin olive oil
• 4 cloves garlic, minced
• 1 qt. vegetable broth
• 1 medium butternut squash, peeled and cubed
• 3 Granny Smith apples, cored and cubed
• Salt and pepper, to taste
• Paprika (optional)

Preparation

Step 1

• Heat the oil in a large pot, then add the garlic and sauté until it begins to brown.
• Add the broth, squash, and apples and bring to a boil.
• Reduce heat to medium and let simmer for 15 minutes, or until the squash is tender.
• Purée in a blender or with a hand mixer.
• Season with salt and pepper and top with paprika, if desired.