Roasted Butternut Squash Soup with Wild Rice and Apples - SippitySup

Ingredients

• 1 butternut squash 1 ½ to 2 pounds
• 4 tablespoons whole almonds
• 3 tablespoons unsalted butter
• 1 onions, roughly chopped
• 2 stalks celery, roughly chopped
• 2 carrots, roughly chopped
• 1 large turnip, peeled and thinly sliced
• 1 large parsnip, peeled and thinly sliced
• 3 teaspoons kosher salt
• freshly ground black pepper, to taste
• 4 cups vegetable broth
• 2 sprigs thyme
• ½ cup wild rice
• 2 apples, cored and chopped into rough ½ inch dice
• 2 scallions, finely sliced (green parts only)
• 1 pinch cayenne pepper (or to taste)