Blood Orange and Apple Butternut Squash Soup

I subscribe to a weekly organic veggie/fruit box program. It is amazing but it does result in an excess of winter squash whenever I feel like taking a break from the labor involved in cutting them.  However, they really are worth the effort and can be made into a variety of delicious soups.

My surplus of fruits and vegetables led me to get imaginative which is how I ended up making a soup composed of butternut squash, pink lady apples, and blood oranges.

Ingredients:
1 butternut squash
1-2 pink lady apples (or any apple you have on hand)
1 blood orange
16 ounces chicken stock
Black pepper
Red pepper flakes
3 shakes of cinnamon powder

You can add any assortment of vegetables or other ingredients.  I have added red peppers, celery, honey, turmeric, etc.

Prep:

You can roast your butternut squash beforehand.  If you choose that route: cut it in half length wise, cover it in olive oil and/or honey and any spices you choose.  Preheat oven to 350 degrees.  Bake for 50 minutes.

However, that step can be avoided by chopping or spiraling the squash and cooking it in the broth if you're hungry now and don't want to add an hour towards the prep time.

Heat the chicken broth in a sauce pan.  Add all ingredients and cook until soft.  Pour contents of the pan into a vitamix/blender/ food processor/or whatever you intend to mix it in.  Mix until smooth.

Pour and consume.