ROASTED NEW YORK APPLE & SQUASH SOUP
by Linda Quinn, MS, RD
2 Empire apples cored and quartered
1 large winter Squash (2 ˝ pounds) cut into 2 inch pieces
2 medium onions, peeled and quartered
3 cloves garlic
2 tablespoons extra virgin olive oil
Salt and Dinosaur Cajun Rub to taste
4-5 cups Vegetable broth
Preheat oven to 400 F
In large roasting pan, toss squash onions, garlic and apples with the oil to coat. Season well with salt and Rub. Roast, stirring every 10 minutes until vegetables are fork tender and lightly browned, about 30 minutes.
Put half the vegetables with 2 cups stock in a food processor and puree to smooth. Take the other half and combine with 2 more cups of broth. Return puree mixture to the pot. If the soup is too thick, add more broth.
Serve with a dollop of Pesto on top.