Ingredients

• 125 g Tree Top Apple Puree SS
• 340 g water
• 210 g Butternut squash, peeled and cubed
• 190 g vegetable or chicken broth
• 145 g Yukon potatoes, cubed
• 120 g 2% milk
• 60 g carrots, peeled, cut into 1-inch pieces
• 55 g sweet onions, rough chopped into 1-inch pieces
• 50 g Celery, rough chopped into 1-inch pieces
• 15 g sea salt
• 12 g cider vinegar
• 10 g olive oil
• 10 g fresh parsley, finely chopped
• 4 g curry powder
• 2.20 g graham masala (Italian Curry Powder)
• 2 g ground black pepper
• 0.12 g ground nutmeg

Directions

Preheat oven to 425 F.

Toss cubed squash, carrot and potatoes in olive oil with ½ salt and pepper in large skillet. Roast uncovered, stirring occasionally for 30 minutes or until softened and slightly golden. Set aside.

Heat remaining oil in a large soup pot. Add sweet onions and celery; sweat until clear. Add squash and potato mixture with water, dry ingredients, apple puree and vinegar. Bring to a boil, reduce heat and simmer for 30 minutes.

Place in a blender and puree soup until creamy. Add milk and adjust salt and pepper. Add parsley and serve.

Serves 4 – 6.