Apple Squash Soup
Roasted butternut squash transforms into a velvety soup when pureed with apples.
Ingredients
Directions
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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.
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Roast vegetables in 350°F oven 1 hour, until tender, turning vegetables over halfway through.
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Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
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In batches, purée soup in food processor. Garnish with thyme.
Nutrition Facts
Per Serving:
146 calories; 9 g total fat; 19 mg cholesterol; 879 mg sodium. 18 g carbohydrates; 2 g protein;
