Roasted Butternut Squash and Apple Soup

By sz8jm9

Ingredients

• 1 tbsp olive oil
• 2 medium butternut squash (about 4 lbs), peeled and cubed into 1 inch pieces
• 2 tbsp butter
• 1 medium red or yellow onion, chopped
• 1 1/2 tsp salt
• 2 medium granny smith apples, peeled and thinly sliced
• 1/2 tsp crumbled dried sage
• 1/4 tsp dried thyme
• 4 cups water
• up to 1 tbsp fresh lemon juice, as needed
• up to 1 tbsp brown sugar, as needed

Details

Servings 4

Preparation

Step 1

1) Roast squash on a baking sheet at 400 degrees for 20-30 minutes, or until fork-tender. Remove from oven and set aside.

2) Melt butter in a soup pot over medium heat. Add onion and salt. Cook stirring occasionally, for about 5 minutes or until onions begin to soften.

3) Add apple slices, sage and thyme, continue to cook, stirring, for about 10 minutes until apples are very tender.

4) Add roasted squash and water to onion mixture. Bring to a boil, then cover and gently simmer for 10 minutes.

5) Remove from heat, uncover and let cool. Use an immersion blender to puree the soup until smooth.

6) Taste soup, if it's too sweet, add some or all of lemon juice. If it's tarter than you like, add brown sugar to taste.

7) Reheat soup gently over medium-low heat. Do not boil.