Simple Butternut Squash and Apple Soup

Recipe by lilykitty
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 400 degrees Fahrenheit
  • Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  • Cut squash in 4 pieces and remove seeds and membrane.
  • Lie pieces skin side down on baking sheet.
  • Lightly grease top of squash with olive oil and sprinkle with salt, pepper and the tsp of thyme.
  • Cover with foil and roast for 45 minutes.
  • After roasting peel and cube the squash.
  • In a stock pot, with medium heat, add oil, onions, garlic and apples Sprinkle with some salt and sweat between 2-3 minutes.
  • Add rosemary, pepper, squash and vegetable stock.
  • Bring to boil.
  • Cover and simmer for 20 minutes.
  • After simmering add a dash of ginger and a dash of nutmeg and puree using stick blender.
  • Let it sit and thicken for a few minutes before serving.
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