Apple Butternut Squash Soup
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 2 lbs butternut squash
- 1 medium onion, cut into eighths
- 1 medium carrot, trimmed, peeled and cut into eighths
- 1/4 cup butter, melted
- 3 large granny smith apples, cored, peeled and cut into eighths
- 3 (14 1/2 ounce) cans chicken broth
- 3/4 teaspoon salt
- 1 1/2 teaspoons fresh thyme, chopped
- 1/8 teaspoon black pepper
Recipe
- 1 preheat oven to 350 degrees.
- 2 half squash lengthwise and scoop out seeds.
- 3 cut each half into thirds and peel.
- 4 place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
- 5 stir to coat.
- 6 roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
- 7 transfer vegetables to a large saucepan.
- 8 add apples, broth, and salt.
- 9 simmer, covered for 30 minutes until apples are tender.
- 10 add thyme and pepper, stir.
- 11 process soup in batches.
- 12 portion into bowls and garnish with fresh thyme sprigs if desired.
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