roasted squash soup
Recipe from
Family Circle
Serve this velvety soup made with pureed butternut squash and apple as a first course to autumn meal.
Servings:
8 servings
Ingredients
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1 largebutternut squashsee savings
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3 tablespoonsoilsee savings
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1onion, choppedsee savings
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4 clovesgarlic, crushedsee savings
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1apple, peeled, cored and choppedsee savings
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5 cupschicken brothsee savings
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1 cupapple cidersee savings
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1 teaspoonsaltsee savings
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Garnish with sour creamsee savings
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Directions
1.
Peel and seed 1 large butternut squash; cut into 8 wedges. Drizzle with 2 tablespoons oil; roast at 350 F for 1 hour. Heat 1 tablespoon oil in large pot, add 1 chopped onion and saute 5 minutes. Add roasted squash; 4 cloves crushed garlic; 1 peeled, cored and chopped apple; 5 cups chicken broth; 1 cup apple cider; and 1 teaspoon salt. Simmer 30 minutes, until apple is very soft. Puree in food processor. Garnish with sour cream. Makes 8 servings.
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