Roasted Butternut Squash Soup

Submitted by Middaybikeride

"A great thick and creamy soup-the apple cider ads an extra nice flavor to this. From Family Circle magazine."

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 large butternut squash
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 crushed garlic cloves
• 1 apple, peeled cored and chopped
• 5 cups chicken broth
• 1 cup apple cider
• 1 teaspoon salt
• sour cream, if desired (to garnish)

directions

1. Preheat oven to 350 degrees.
2. Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
3. Heat 1 tablespoon olive oil in large pot,and the chopped onion and sauté 5 minutes.
4. Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
5. Simmer 30 minutes, until apple is very soft.
6. Puree in food processor.
7. Garnish with sour cream if desired.

Reviews

[Marg (CaymanDesigns)]

I'm not sure how to rate this recipe. I have a feeling that if you like most butternut squash or pumpkin soups, you'll like this one. I personally just didn't really care for the garlic and onion flavors in conjunction with the squash and apple flavors. Definitely edible, but just not a combination I cared for. I used leftovers from Recipe #78219 so I halved all the other ingredients.