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.