Roasted Butternut Squash Soup

Recipe by Middaybikeride
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • 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.
  • Heat 1 tablespoon olive oil in large pot,and the chopped onion and sauté 5 minutes.
  • 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.
  • Simmer 30 minutes, until apple is very soft.
  • Puree in food processor.
  • Garnish with sour cream if desired.
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