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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
By Dale Murphy on Tuesday, November 5, 2013 at 10:57pm
? 1 large butternut squash, peeled, seeded, and cut into 2-inch pieces
? 2 medium onions, peeled and quartered
? 3 garlic cloves, peeled
? 2 tart apples (such as Granny Smith), peeled, quartered, and cored
? 2 Tbsp olive oil
? Salt
? Chili powder
? 4 cups vegetable broth
1. Preheat oven to 400?F.
2. In a large roasting pan, combine squash, onions, garlic, apples, and oil. Toss to coat. Sprinkle generously with salt and chili powder. Roast, stirring every 10 minutes, until vegetables are fork-tender, about 45 minutes.
3. In a food processor or blender, combine half of vegetables and half of broth; puree until smooth. Repeat with remaining vegetables and broth. Heat soup on stovetop over medium-low heat, stirring occasionally, until heated through. Serve with an additional shake of chili powder.

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