Ingredients

• 1 butternut squash , halved lengthwise and seeded
• 1 sweet potato , cut into large chunks
• 1 large carrot , cut into large chunks
• 1 head garlic
• 2.5 tablespoons olive oil , divided
• 0.5 teaspoons dried rosemary
• salt and ground black pepper to taste
• 2 stalks celery , chopped
• 1 onion , chopped
• 0.5 teaspoons nutmeg
• 0.5 teaspoons cayenne pepper
• 2 Grannys Smith apples , peeled, cored, and sliced
• 4 cups vegetable broth
• 1 cup apple cider

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole head garlic on the prepared baking sheet; drizzle with 1 1/2 tablespoons olive oil and season with rosemary, salt, and black pepper.
3. 3 Roast in the preheated oven for 20 minutes; flip sweet potato and carrot chunks. Continue roasting until vegetables are tender, 20 to 30 minutes more. Set aside to cool.
4. 4 Remove squash flesh from skin using a spoon. Cut sweet potato and carrot into small pieces. Squeeze roasted garlic from skin.
5. 5 Heat remaining 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season with nutmeg and cayenne pepper; cook until celery and onion are tender, about 8 minutes. Add apples; cook and stir until apples begin to get hot, about 2 minutes.
6. 6 Add vegetable broth and apple cider to the pot; bring just to a boil. Reduce heat to medium-low; simmer for 30 minutes.
7. 7 Add squash, sweet potato, carrot, and garlic to the pot. Purée with an immersion blender until smooth.

Nutrition per serving