A simple and delicious fall soup
Preheat oven to 400 degrees. Chop butternut squash, apple, and onion into 1 in pieces. Smash and peel garlic cloves.
Add to to baking sheet and drizzle with 1 tbsp olive oil, salt, and pepper.
Bake for 25 minutes.
Let vegetables cool for a few minutes. Then add to high powered blender with butter and vegetable broth. You may have to work in 2 batches.
Blend on hot soup blender function, or for about 2 minutes until completely smooth.
Top with pumpkin seeds, pumpkin spices, coconut milk, diced chicken, or whatever other toppings you prefer!
Nutrition Facts per serving: 190 calories, 9g fat, 26g carbs, 9g sugar, 5g fiber, 2g protein