Squash & Apple Soup

Squash & Apple Soup
1 Acorn or Butternut Squash
2 Apples – peeled and sliced
1 small Onion, diced
2 Carrots washed, peeled and diced
1 Tbsp. Olive Oil
Ground Black Pepper
2 quarts organic Vegetable Broth (or make your own)

1) Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups water. 2) 2) Cook at 450 for 40-50 minutes until flesh is bright orange and soft

3) Sauté onion and carrot in olive oil for 5 minutes until onion is clear
4) Add broth and apple, simmer 10 minutes until apple is soft
5) Add squash (remove from skin)
5) Puree in blender or use hand blender
6) Add pepper to taste