Roasted Butternut Squash Soup | Cooking Mexican Recipes

Ingredients

• 1 butternut squash (approx. 4 lbs.) chopped, peeled, and seeded
• 2 leek stalks, rinsed, slice white and tender green part.
• 1/2 cup diced celery, (1 stalk)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large green apple, peeled, seeded, and thinly sliced
• 6 sprigs of fresh thyme or 1 teaspoon of dried
• 1/4 teaspoon whole nutmeg, grated or ground nutmeg
• 1/2 cup whole milk
• 1 whole head of garlic, roasted
• 4 cups of low sodium chicken or vegetable broth
• salt and pepper to taste