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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.