Butternut Squash And Apple Soup

• 1 whole Medium Butternut Squash, Peeled And Cubed
• 1 whole Fennel Bulb, Chopped
• 1 whole Medium Red Apple (I Used An Empire), Cored And Chopped
• 3 cloves Garlic, Peeled And Halved
• 1 Tablespoon Olive Oil
• 1 Tablespoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Ginger
• 1/4 teaspoons Ground Cloves
• 1 teaspoon Salt And Pepper
• 3 cups Vegetable Broth
• 1 cup Filtered Water

1. Preheat the oven to 400 F.
2. In a large bowl, mix the squash, fennel, apple and garlic with the olive oil.
3. Combine the spices in a small bowl. Add your spice mix, salt and pepper into the squash mixture and toss to combine.
4. Place your vegetables on a baking sheet and roast in the oven for 20 - 30 minutes. Turn the veggies over half way through so they don't burn.
5. When the veggies are done roasting, place them in a stock pot. Add your broth and filtered water and bring everything to a boil. Turn heat down to low and let simmer for about 20 minutes, or until all the ingredients are tender.
6. If you have an immersion blender (which I now happily do thanks to my grandmother's Christmas gift!), blend the soup in the pot until you have a creamy, smooth texture. If you don't have an immersion blender, use a food processor and puree the soup in two batches.
7. Serves 4 large bowls of soup.

butternut, fennel, red apple, garlic, olive oil, cinnamon, nutmeg, ginger, ground cloves, salt, vegetable broth, water

Taken from tastykitchen.com/recipes/soups/butternut-squash-and-apple-soup-2/ (may not work)