Enjoy a fall favorite from the kitchen of our very own Richard Applegate, Trinity Woods Director of Dining Services. This roasted butternut squash and apple soup is one of Chef Richard’s seasonal favorites—perfect for a fall day!

Ingredients

• 1 medium butternut squash- peeled, seeded and cubed in 1-inch pieces

• 1 large Granny Smith Apple- peeled, cored and chopped

• 1 medium yellow onion- diced

• 3 cloves garlic- minced

• 2 tablespoons of olive oil

• 1 tablespoon fresh sage- finally chopped

• ½ teaspoon ground nutmeg

• 3 cups low sodium chicken broth

• ½ cup heavy whipping cream (or full fat coconut milk)

• Salt and pepper to taste

• Toasted pumpkin seeds for garnish

Directions

1. Preheat oven to 400*

2. Toss squash, apple, and onion with half of the olive oil. Lightly season with salt and pepper. Spread out on a baking sheet and roast for 30 minutes until the squash is tender.

3. Heat remaining olive oil in a Dutch oven or soup pot add garlic, chopped sage, and nutmeg sauté for about a minute until aromatic.

4. Add the roasted squash, onion and apple to the pot. Pour in broth and bring to a hard simmer for 10 minutes.

5. Turn off the heat and blend until smooth, whisk in cream and turn heat back on low for 4 minutes, salt and pepper to taste.

6. Top bowl of soup with toasted pumpkin seeds.