Roasted Squash and Apple Soup Recipe

Directions

• 1.

  Preheat oven to 400° F.

• 2.

  Toss cubed squash with 1 Tbsp olive oil and 1 ¾ tsp of Truvia Original Sweetener (or 2 packets) and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.

• 3.

  In a medium pot, heat 2 Tbsp olive oil over medium-high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine.

• 4.

  Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with 2 ¾ tsp Truvia Original Sweetener (or 3 packets), and salt.

• 5.

  Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.

• 6.

  Refrigerate leftovers.