Roasted Butternut Squash and Apple Soup
1 small butternut squash, halved and "guts" removed
1 medium apple, diced
1/2 onion, chopped
1 inch fresh ginger, peeled and minced
1 tsp black pepper
1 tbsp olive oil
2 cups low sodium vegetable broth (more if needed)
Sea salt and pepper to taste
12 - 14 chestnuts, roasted
Preheat oven to 425 degrees F. Cut the squash in half and take out the "guts". Lightly brush olive oil on the flesh of the squash. Lightly dust each half with pepper and sea salt. Place both halves flesh side down on a baking pan, and place in the oven for 30 minutes or until tender. Along side the squash, roast the chestnuts at the same time. With a pairing knife, cut an "X" on the flat side of each chestnut. Place chestnuts on a baking pan "X" side up. Place them in the oven at 425 degrees F with the squash and roast for 20 - 30 minutes.
While the squash and chestnuts are roasting, sauté the apple and onion on the stove top using a couple splashes of vegetable broth (thats right, no oil!). Sauté until onion start to caramelize. Once sautéed to perfection, put into a blender. Once squash is tender and roasted, scoop flesh out of the skin and into the blender as well. Next add the ginger, pepper and 1 cup of vegetable broth into the blender. Blend until smooth, added vegetable broth as needed to thin.
Take contents of blender and pour into a pot. Heat on the stovetop, stirring occasionally adding the 2nd cup of vegetable broth.
While the soup is warming up, peel the shells off the chestnuts and break the soft nuts into pieces (or chop if you don't like using your hands). Take the seeds out of the pomegranate. Pour your golden soup into bowls and garnish with chestnuts and pomegranate. Enjoy!