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.


roasted squash soup

by 2  people

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Ingredients
  • 1  large
    butternut squash
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  • 3  tablespoons
    oil
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  • 1 
    onion, chopped
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  • 4  cloves
    garlic, crushed
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  • 1 
    apple, peeled, cored and chopped
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  • 5  cups
    chicken broth
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  • 1  cup
    apple cider
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  • 1  teaspoon
    salt
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  •  
    Garnish with sour cream
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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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Butternut or buttercup squash works equally well in this surprisingly sweet autumn soup. Use 1-1/2 pounds and use any remaining squash in a side dish.

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