Big Apple Butternut Squash Soup

3 1/2 cups cubed butternut squash
2 cups peeled and chopped Fuji apples
1/2 cup chopped carrots
1 small onion, chopped
1/2 Tablespoon chopped garlic
1/4 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
2 cups fat free chicken broth, divided
1 cup unsweetened almond milk (original Almond Breeze)
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger

Directions

Preheat oven to 400 degrees

Line a baking sheet with foil and mist with non-stick spray.  Evenly place squash, apples, carrots, and onion on a sheet and top with garlic, salt, and pepper.  Bake in the oven until soft, 25 to 30 minutes.

Once veggies and apples have cooled slightly, transfer to a blender.  Add 1 cup broth and puree until smooth. 

Pour pureed mixture into  large non-stick pot on the stove.  Add remaaining 1 cup of chicken broth, almond milk, cinnamon and ginger.  Mix well and bring to a boil.

Reduce heat, stir & let simmer for 10 minutes.

If you would like, season with additional salt and/or black pepper. 

Makes 4 Servings (1 1/2 cups each), 115 calories each serving

Enjoy!
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