pages

Translate

Monday, March 30, 2015

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.

No comments:

Post a Comment