Note: I used 11/2 pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
Preheat oven to 400 degrees.
Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
Toss the carrots, onions, and garlic with the rest of the oil.
Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
Place them in the soup pot along with the broth and thyme.
Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove from the heat and allow to cool slightly. Remove the thyme stems.
Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
Salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	180.48 Kcal (756 kJ)
Calories from fat	42.11 Kcal
		% Daily Value*
Total Fat	4.68g	7%
Sodium	409.43mg	17%
Potassium	794.37mg	17%
Total Carbs	32.5g	11%
Sugars	11.03g	44%
Dietary Fiber	5.43g	22%
Protein	3.91g	8%
Vitamin C	29.6mg	49%
Vitamin A	1.7mg	56%
Iron	1.7mg	9%
Calcium	93.8mg	9%

Amount Per 100 g
Calories	44.15 Kcal (185 kJ)
Calories from fat	10.3 Kcal
		% Daily Value*
Total Fat	1.14g	7%
Sodium	100.16mg	17%
Potassium	194.33mg	17%
Total Carbs	7.95g	11%
Sugars	2.7g	44%
Dietary Fiber	1.33g	22%
Protein	0.96g	8%
Vitamin C	7.2mg	49%
Vitamin A	0.4mg	56%
Iron	0.4mg	9%
Calcium	22.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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