Roasted butternut squash transforms into a velvety soup when pureed with apples.

Source: Family Circle

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Recipe Summary test

prep:
20 mins
cook:
30 mins
roast:
1 hr
total:
1 hr 50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.

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  • Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.

  • Roast vegetables in 350°F oven 1 hour, until tender, turning vegetables over halfway through.

  • Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.

  • In batches, purée soup in food processor. Garnish with thyme.

Nutrition Facts

146 calories; fat 9g; cholesterol 19mg; saturated fat 4g; carbohydrates 18g; insoluble fiber 3g; protein 2g; sodium 879mg.
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