Pumpasoppa

What you will need:

• 1 large butternut squash, peeled and chopped into cubes
• 2 green apples, cored, sliced and chopped 
• 1 large white onion, chopped
• 4 large carrots, peeled and chopped
• 3 tbs of olive oil
• 1 1/2 tsp of cinnamon
• 1 tsp of garlic salt
• 1 tsp of salt 
• 1 1/2 tsp of chili powder
• 1/2 tsp of nutmeg
• 3 tbs of grass fed butter or ghee
• 4 cups of chicken broth 

Directions:

1. Preheat oven to 400 degrees. 
2. In a large bowl combine the butternut squash, apples, onion and carrots.  Add in the olive oil, cinnamon, garlic salt, chili powder and nutmeg.  Mix throughly and make sure to evenly coat all the veggies. 
3. Place the seasoned veggies onto a cookie sheet, spreading them out evenly. 
4. Roast veggies for 40 minutes. 
5. In a large saucepan, heat up the butter with 1 tsp of salt.  Add in the roasted veggies and chicken broth.  Simmer for about 20 minutes. 
6. Place all of the ingredients in a high powered blender or food processor.  Blend until you have a nice smooth soup consistency. 
7. Serve with whatever topping you like (I used roasted almonds)
8. Enjoy!