Apple Squash Soup
Roasted butternut squash transforms into a velvety soup when pureed with apples.
Makes
8
Prep
20
m
Cook
30
m
Roast
60
m
Ingredients
Directions
- 1 of 5 Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
- 2 of 5 Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
- 3 of 5 Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
- 4 of 5 Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
- 5 of 5 In batches, puree soup in food processor. Garnish with thyme.
Nutrition Information for Apple Squash Soup
Servings Per Recipe: 8
Per Serving: 2 g pro., 18 g carb., 9 g Fat, total, 19 mg chol., 4 g sat. fat, 146 kcal cal., 3 g fiber, 879 mg sodium
Servings Per Recipe: 8
Per Serving: 2 g pro., 18 g carb., 9 g Fat, total, 19 mg chol., 4 g sat. fat, 146 kcal cal., 3 g fiber, 879 mg sodium
