Roasted Butternut Squash Soup | Experience Life

Ingredients

• 2 tbs. extra-virgin olive oil, plus a drizzle for garnish
• ½ tsp. sea salt, plus more to taste
• 1 tsp. ground allspice
• ½ tsp. ground cinnamon, plus a sprinkle for garnish
• 3 tsp. freshly grated gingerroot, or ¼ tsp. ground ginger
• 2 apples, unpeeled, rinsed, and cut into 1-in. cubes
• 1 small (about 1 lb.) butternut squash, peeled, seeded, and cut into 1-in. cubes (about 5 cups)
• 6 cups vegetable stock
• ¼ tsp. freshly ground black pepper
• 1 tbs. freshly squeezed lemon juice, plus more if needed
• ¼ cup chopped fresh flat-leaf parsley, for garnish