Roasted Butternut Squash the Competition Soup

1 medium butternut squash
2 Organic apples
1 Organic medium onion
1 C almond milk
1/2 C low sodium vegetable broth
2 cloves garlic
2 T olive oil
Pinch of cayenne pepper
Pinch salt and pepper

Preheat oven to 375 degrees. Chop squash, apples, onions, and garlic into 1 inch pieces and place on baking sheet. Drizzle olive oil over vegetables and season with cayenne, salt and pepper. Mix together with your clean hands and roast in the oven for 45 minutes or until fork tender. Once the veggies are tender, place in your favorite blender(Vitamix) and slowly add almond milk and vegetable broth and blend until smooth. once smooth, gently heat soup back up to temp in a saucepan. Do a taste test and check for seasonings. When soup is ready to eat, garnish with kale and another pinch of cayenne pepper. Enjoy!