Butternut Squash Soup With Apples and Potatoes

Recipe by Sandyg61
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: I used 1½ pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
  • Preheat oven to 400 degrees.
  • Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
  • Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
  • Toss the carrots, onions, and garlic with the rest of the oil.
  • Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
  • Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
  • Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
  • Place them in the soup pot along with the broth and thyme.
  • Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
  • Remove from the heat and allow to cool slightly. Remove the thyme stems.
  • Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
  • Salt and pepper to taste.
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