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Roasted Squash and Apple Soup

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Roasted Squash and Apple Soup
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Meal Type Dinner, Lunch
Main Ingredient Soups
Calories 200 Calories
Secondary Category Gourmet
Prep Time 14 minutes
Cook Time 1.25 hours
Servings
serving
Ingredients
Meal Type Dinner, Lunch
Main Ingredient Soups
Calories 200 Calories
Secondary Category Gourmet
Prep Time 14 minutes
Cook Time 1.25 hours
Servings
serving
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat oven to 400°F.
  2. Halve the butternut squash and remove seeds.
  3. Peel and core the apples and cut into wedges.
  4. Put squash and apples cut side down on large baking sheet lined with nonstick foil. Roast, turning apples, until squash is tender and apples are golden brown, 25 min for apples and 45 min for squash.
  5. Heat 1 tablespoon olive oil in pot over medium heat. Add the onions and garlic and cook 6 min.
  6. Add the chicken broth. Bring to a simmer.
  7. Scoop half of squash into blender with half of apples and half of broth mixture. Puree until smooth. Repeat with remaining ingredients.
  8. Season soup to taste. Serve in bowls, topped with fresh apple slices and a drizzle of maple syrup.
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