Apple Squash Soup - Recipe.com

By Valarie

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

Ingredients

• 2 pounds butternut squash
• 1 medium-size onion, cut into eighths
• 1 medium-size carrot, trimmed, peeled and cut into eighths
• 1/4 cup (1/2 stick) butter, melted
• 3 large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
• 3 14 1/2 ounce cans chicken broth
• 3/4 teaspoon salt
• 1 1/2 teaspoons fresh thyme, chopped
• 1/8 teaspoon black pepper
• Sprigs of fresh thyme, for garnish

Preparation

Step 1

1. Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel. 2. Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat. 3. Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through. 4. Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper. 5. In batches, puree soup in food processor. Garnish with thyme.