Ingredients

• 2 butternut squash
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 jalapeno, chopped
• 1 tsp. ground ginger

• 4 tbsp. butter
• 1 sweet apple, peeled & diced
• salt & pepper
• 4 cups chicken broth
• 1/2 cup cream
• sunflower seeds

Method

Preparing the Squash

1. Preheat oven to 375°F
2. Cut off the top of the squash, cut in half, then scoop out the seeds
3. Put squash on a baking sheet, drizzle oil on top, then sprinkle salt & pepper
4. Cook in oven for 45 minutes at 375 °F
5. Set squash aside and let them cool

Preparing the Soup

1. In a large pot add butter and melt it
2. Add onions, celery, carrots, jalapenos, then stir
3. Add s little bit of salt & pepper, continue to stir and cook
4. Cook for about 10 minutes
5. Scoop out squash flesh and add to bowl
6. Add garlic to the large pot and stir for 60-90 seconds
7. Add some of the chicken broth and turn up heat
8. Add apples, salt & pepper, ginger, squash and rest of broth
9. Boil then turn down to simmer for 25-30 minutes

Finishing touches

1. Spoon/pour the mixture into a large blender
2. Safely blend the mixture gradually from low to high, blend for 2-3 minutes
3. Pour into a large pot and add cream. Stir
4. Serve in a bowl, topping it with some cream, sunflower seeds, basil, sage, & rosemary if you’d like before you enjoy!