Butternut, Carrot and Apple Soup

A delicious brightly coloured soup to celebrate Fall.

Serves: 6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 tbsp. butter or oil
1 butternut squash, peeled and cut into chunks
2 Granny Smith apples, peeled, cored and chopped
1 onion, chopped
2 carrots, peeled and chopped
1 clove garlic, pressed
1-2 tsp. fresh grated ginger
1/8 tsp. sage
1/8 tsp. cayenne pepper
1/4 tsp. cinnamon
1-2 tsp. honey or agave, or more to taste
salt and pepper
5 cups vegetable stock

Directions

1. In a large pot, heat oil.  Add onions and saute until translucent.
2. Add garlic and spices and cook for 1-2 minutes, until fragrant.
3. Add butternut, carrots, apples and vegetable stock, cover and bring to a boil.  Cook until butternut and carrots are tender when pricked, about 20-30 minutes.
4. Puree soup using an hand-held immersion blender.  If desired, add another cup of vegetable stock to thin the soup.
5. Add honey and adjust flavour if necessary.
6. Serve warm, plain, or garnished with a drizzle of table cream.