Gharnu Gourmet

October 23 2013, Wednesday Dinner  WHAT: For Soup: 2-3 tbsp olive oil 1/4 stick of butter 1 butternut squash - peeled and cubed in approx. 1inch cubes 1 onion - chopped in small cubes 1/2 cup carrots - chopped in small cubes 1 clove of garlic 1/2 tbsp. ginger paste 3/4 cup apple - chopped in small cubes 1/4 cup fennel bulb - chopped in medium cubes 1 orange - small 4 cups or more vegetable broth 2 bay leaves or sage leaves 2 pinch of cumin 1 pinch of cayenne pepper pinch of nutmeg pinch of cinnamon powder salt and pepper per your taste For Garnish: 1/2 cup pomegranate seeds 1/2 cup green onions - thinly chopped 2 tsp goat cheese  1/2 cup apple - chopped in very small cubes croutons or pita bread  or pumpkin seeds for extra crunch HOW: Pre-heat oven at 425F Peel and cut butternut squash in half and scoop out seeds and stringy pulp from center. Cut approx. 1 inch cubes. Add about 1-2 tbsp olive oil, salt and pepper and mix well so it coats