Roasted Butternut-Apple and Pumpkin Soup

https://homeiswheretheboatis.net/2013/11/19/roasted-butternut-apple-pumpkin-soup-shooters/

Ingredients

2 apples, peeled, cored and chopped (I used Granny Smith)

2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces

2 medium tomatoes, cored and quartered

1 leeks, pale green and white parts only, rinsed and chopped

2 cloves garlic

1 cup pumpkin puree

½ teaspoon pumpkin pie spice

2 tablespoons brown sugar

1 cup (or more) evaporated milk, half n half, or cream

Extra Virgin Olive Oil

Salt & Pepper, to taste

6 cups reduced-sodium chicken or vegetable stock

Directions

Preheat oven to 400 degrees F.

Combine apples, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl; toss to coat. Spread evenly on two large rimmed baking sheets. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes.

While vegetables are roasting , heat stock in large dutch oven. When vegetables are tender, add to heated stock, along with pumpkin, brown sugar, pumpkin pie spice. Use an *immersion blender to blend until smooth. Add milk, stirring to combine and heat through, about 10 minutes.

Notes:

Add milk or more stock as needed to your desired thickness. Serve as shooters for an appetizer. Garnish with pomegranate seeds, rosemary, or roasted pepitas if desired.

*If you don’t have an immersion blender, you can process soup, in batches, in a blender until smooth. Return to Dutch oven, add pumpkin, pumpkin pie spice and sugar to pureed mixture. Add milk/cream, stirring to combine and heat through.