Apple Squash Soup
Roasted butternut squash transforms into a velvety soup when pureed with apples.
Ingredients
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2 pounds butternut squash
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1 medium-size onion, cut into eighths
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1 medium-size carrot, trimmed, peeled and cut into eighths
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1/4 cup (1/2 stick) butter, melted
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3 large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
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3 cans (14.5 ounces each) chicken broth
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3/4 teaspoon salt
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1-1/2 teaspoons fresh thyme, chopped
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1/8 teaspoon black pepper
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Sprigs of fresh thyme, for garnish
Directions
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.
Nutrition information
Calories 146, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 19 mg, Sodium 879 mg, Carbohydrate 18 g, Fiber 3 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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