Butternut Squash Soup With Apples and Potatoes |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This recipe was adapted from a book of soup recipes. Even my friends who don't like squash eat this. Ingredients:
1 1/2 lbs butternut squash |
2 tablespoons olive oil |
10 baby carrots |
1 medium onion |
3/4 lb apple (any variety) |
1/2 lb potato |
2 -3 garlic cloves |
1 sprig thyme |
4 cups reduced-sodium chicken broth |
salt and pepper |
Directions:
1. 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.
2. Preheat oven to 400 degrees.
3. Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
4. Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
5. Toss the carrots, onions, and garlic with the rest of the oil.
6. Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
7. Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
8. Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
9. Place them in the soup pot along with the broth and thyme.
10. 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.
11. Remove from the heat and allow to cool slightly. Remove the thyme stems.
12. Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
13. Salt and pepper to taste.
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