Roasted Butternut Squash Soup

Serves: 8

All you need:

3 to 3 ½ lbs. butternut squash

2 Honeycrisp or Haralson apples, cored ½ to

1 tsp. ground white pepper

3 cups chicken or vegetable broth

2-3 Tbsp. honey

1 tsp. freshly grated ginger

½ cup fat-free or regular half and half Kosher or sea salt – optional to taste

Freshly grated nutmeg – 1/2 tsp. or to taste

2 Scoops/Packets of Pinnaclife Prebiotic Fiber

All you do: Bake whole squash & cored apples in a 350 degree oven until soft – about 1-1/2 hours. (Or microwave until soft.) Cut squash in half, scoop out seeds & discard. Remove flesh and place in a 6 quart pot. Remove peel from baked apples and also place in the pot. Add broth, Prebiotic fiber, honey and ginger. Cook for 10 minutes. Mash until smooth or use a stick blender to puree mixture. Stir in ½ and ½ . Season with salt, pepper and nutmeg. Heat to simmering. Garnish with additional freshly grated nutmeg.

Source: Hy-Vee Dietitians

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