Autumn Roasted Squash Soup
Servings |
people
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Ingredients
- 1 Tbsp. olive oil
- 1 butternut squash-approx. 2 pounds
- 1 medium onion
- 1 small head of garlic
- 1 medium tart apple
- 4 cups chicken or vegetable broth
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/2 cup half and half
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Lightly brush the surface of squash, onion, garlic and apple with the olive oil and place onto sheet pan. Roast for 30-45 minutes or until fork tender.
- Place all the roasted items into a large pot with the chicken broth, salt and pepper. Bring to a boil then reduce to a simmer for 15-20 minutes.
- Meanwhile, rinse and dry squash seeds. Lightly spray with olive oil and a sprinkle of salt. Place on sheet pan and roast for 10-20 minutes, stirring every few minutes, until evenly brown.
- *note: peels may be left on the apple and squash, but you will need a good quality blender or mixer for a smooth consistency
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