1 large butternut squash (peeled and cut into medium-sized cubes)
1 red bell pepper (diced into medium-sized chunks)
1 small sweet (diced into medium-sized chunks)
6 garlic cloves
7 1/2 cups of low sodium chicken broth
1/2 cup apple juice
1/4 cup of half and half
1 tablespoon of butter
2 tablespoons of olive oil
4 sprigs of Rosemary (chopped)
1/2 teaspoon salt
1/4 teaspoon cayenne
1 pinch of Montreal seasoning
Preheat oven to 375 ° F.
Spread the squash, onions and red pepper on a large baking pan and toss with olive oil, rosemary, salt and Montreal seasoning.
Roast the veggies until soft and slightly browned (about 45 minutes) but check throughout and adjust time and heat as necessary.
In batches, transfer the cooked vegetables into a blender with 1 1/2 cups of chicken broth.
Pour blended mixture into a pot and add the half and half, apple juice and butter.
Bring the mixture to a boil.
Reduce heat to low and heat for 20 minutes.
Adjust thickness with chicken broth (adding more or less throughout the cooking as desired).
Garnish with a pinch of cayenne pepper, pumpkin seeds and a sprig of fresh rosemary.