Butternut Squash Soup With Apple

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • In a roasting pan, mix the squash, potatoes, apples, onions, oil, 2 teaspoons salt, and the pepper.
  • Roast, stirring twice, 55 minutes or until tender.
  • In a food processor or blender, in batches, puree squash mixture, blending some broth and water into each batch.
  • Pour into Dutch oven and stir in remaining salt, broth, water, the half and half, and butter.
  • Heat over medium heat until the butter melts.
  • For the garnish, preheat the broiler and line a baking sheet with foil.
  • Place red-apple slices at least 1" apart on sheet and top each with slightly overlapping slice of green apple.
  • Top with slice of cheese (breaking in half to fit if necessary).
  • Broil 1 to 2 minutes to melt cheese and remove from oven.
  • Let stand 1 minute.
  • Ladle soup into 8 bowls, top each with apple-cheese garnish, chives, and pepper.
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