Soul Warming Soup for Cold Days Ahead

Here's a recipe for a fantastic butternut squash and apple soup. If you have the time after work to make a batch (total time = 1.25 hours) for this week's lunch, you won't be disappointed! A bowl will warm your soul and fuel you 6 grams of fiber, 6 grams of protein, plus potassium, Vitamin A, Vitamin C and calcium.

Roasted Apple-Butternut Soup with Goat Cheese

Time: 1 hour, 15 min

2 ripe apples, quartered and cored (can also substitute with pears)

2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks (can also use acorn squash)

3 large leeks, pale green and white parts only; halved lengthwise, sliced and washed thoroughly

2 cloves garlic, crushed

2 tablespoons extra-virgin olive oil

½ teaspoon salt, divided

fresh pepper to taste

4 cups vegetable broth or reduced-sodium chicken broth, divided

Goat cheese to garnish soup -- 1/2 teaspoon per bowl; can also substitute with blue cheese or Stilton

1. Preheat oven to 400° F.
2. Combine apples, squash, tomatoes, leeks and garlic in roasting pan. Sprinkle with olive oil, salt and pepper to taste. Spread evenly, roast, stirring occasionally, until vegetables are tender about 40-55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in remaining ¼ teaspoon salt.
4. Cook the soup over medium-low heat, stirring until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese.