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Roasted Butternut Squash and
Apple Soup
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Ingredients: Butternut squash, Apples, Onion, Garlic, Salt, Pepper, Extra virgin olive oil, Chicken broth or vegetable broth, Heavy cream
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Heat oven to 400 degrees.
Peel, seed and cut butternut squash into 2 inch pieces. Place the raw squash on a large rimmed baking sheet.
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Peel, core and chop apples. Peel and chop onion into 2 inch pieces. Smash and peel the garlic cloves. Add apple, onion, and garlic to squash.
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Drizzle mixture with olive oil. Sprinkle it with salt and pepper. Toss well to coat. Roast for 35-40 minutes or until veggies are very soft. Remove from the oven and allow to cool for 15 minutes.
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Place half the roasted vegetables and 2 cups of chicken broth or veggie broth in a stand blender or food processor.
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Blend until smooth. Transfer to a large pot.
Repeat with the remaining veggies and broth.
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Heat soup over low heat.
Stir in heavy cream. Season with additional salt and pepper to taste.
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Top your soup with homemade croutons, cooked ground sausage or bacon, and/or fried sage.
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