Friday, November 12, 2010

Butternut Squash and Apple Soup

This recipe is delicious. I loved the onion and apple flavor with the squash. It is also a pretty healthy recipe.
3 lb. butternut squash - peeled, seeded and cut into large dice pieces
4 sweet/tart apples - peeled, cored, and cut into large dice pieces
1 cup yellow or white onion - cut into large pieces
1/4 c. olive oil
2 tsp kosher salt
1/2 teaspoon black pepper
1 teaspoon sage
4 cups chicken broth
1 tsp. salt
1/8 tsp nutmeg
1 tsp fresh thyme leaves
1/2 c. water
Preheat oven to 450 degrees
Adjust rack to the upper third of the oven
Place squash, apples, and onions onto a lined baking sheet
Toss with olive oil and season with salt, pepper, and sage.
Place into the oven and roast for approximately 20-30 minutes or until fork tender and slightly golden brown.
Remove from the oven and place half of the roasted onions, apples, and squash in a blender
Carefully puree in batches with chicken broth and pour into a large soup pot
Simmer soup over low heat and season with nutmeg, thyme leaves and adjust seasoning with last teaspoon of salt.
If soup is too thick it can be adjusted with additional chicken broth or water.

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