Roasted Apple Squash Soup

By smleonard

Ingredients

• 2 cups cubed peeled and cored Granny Smith apple
• 2 cups peeled cubed butternut squash
• 1 small red onion, sliced 1/2 inch thick crosswise, separated into rings
• 1 Tablespoon extra virgin olive oil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 2-1/2 cups low sodium vegetable or chicken broth
• 1/2 cup beer, at room temperature
• 2 Tablespoon prepared horseradish
• 1/4 cup dried cranberries
• 1/3 cup grated peeled Granny Smith apple

Details

Servings 6
Adapted from soup.betterrecipes.com

Preparation

Step 1

Preheat oven to 375. Place cubed apples, squash, and onion in a 13 x 9 x 2 inch baking dish. Drizzle oil over then sprinkle with the rosemary, salt and pepper. Toss to coat and spread out in dish. Roast in oven until fork tender about 25 minutes. Transfer to blender or food processor along with the broth. Puree until smooth, working in batches if needed. Pour beer into the baking dish and scrape any brown bits off bottom with a spoon, then pour into a large stockpot. Bring beer to a boil over medium heat for 2 minutes then stir in the pureed mixture and horseradish. Stir until heated through. Ladle soup into 6 bowls and garnish each with equal amounts of the cranberries and grated apple.