Butternut squash soup with apples

Ingredients

• 1 large butternut squash
• 1 large apple, diced
• 3 carrots, diced
• 1/2 of a medium-sized onion, diced
• Vegetable bouillon
• Water
• Allspice
• Cinnamon
• Nutmeg
• Roasted squash seeds (optional)

Method

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with foil and lightly grease.
3. Cut the butternut squash in half, lengthwise, and scoop out the seeds and membrane. Reserve the seeds to bake later.
4. Place the insides of the squash face down on foil.
5. Bake for 45-60 minutes or until squash is easily pierced with a fork.
6. After 45 minutes pass, start preparing the other ingredients.
7. Chop the carrots, onion and apple.
8. Boil 3 cups of water. Dissolve half of a cube of vegetable bouillon in boiling water. Reserve this broth for soup.
9. Saute carrots and onion in a little olive oil in large soup pot over medium heat. Once softened, add the apple and continue to cook mixture for another two minutes.
10. Add a couple of dashes of allspice, cinnamon and nutmeg.
11. Add broth to pot.
12. Once the squash is easily pierced with a fork, scoop everything but the skin into soup pot.
13. Smash any large pieces of squash with a spatula. Bring soup to a boil and then simmer for 30 minutes.
14. While soup simmers, bake squash seeds (washed, dried and seasoned with salt and pepper) on a greased baking sheet at 400 degrees for 10-15 minutes.
15. Serve with roasted squash seeds on top, if desired.