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Salads - Soups - Sidedishes
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None
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Ingredients |
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2 lbs butternut squash, peeled and cubed
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1 medium carrot, peeled and cubed
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1 medium onion, large dice
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1 Tbsp. olive oil
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3 large granny smith apples, peeled and cubed
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about 16-24 oz chicken or veggie broth
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1 cup 1/2 & 1/2
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2 Tbsp. fresh parsley, chopped
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1 Tbsp. fresh thyme, chopped
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croutons
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sour cream
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pepitas
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Instructions |
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Roast squash, carrot, and onion with olive oil,
salt, and pepper on 450 for about 20 minutes.
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Add diced apple, roast about 10 minutes more.
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Puree roasted veggies with 1/2 of the broth. Add
remaining broth, 1/2 & 1/2, and herbs, and puree
until smooth.
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Heat when ready to serve.
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| Serving
Suggestions |
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Serve with fresh croutons, sour cream, and pepitas. Can also sprinkle with gruyere cheese.
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Originally Submitted
10/12/2022
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0 Out of 5 from
0 reviews
You can add this Butternut Squash Soup recipe to your own private DesktopCookbook.
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