Apple Squash Soup

Ingredients

  • 2 pounds  butternut squash
  • 1 medium-size  onion, cut into eighths
  • 1 medium-size  carrot, trimmed, peeled and cut into eighths
  • 1/4 cup  (1/2 stick) butter, melted
  • 3 large  Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
  • 3 cans  (14.5 ounces each) chicken broth
  • 3/4 teaspoon  salt
  • 1-1/2 teaspoons  fresh thyme, chopped
  • 1/8 teaspoon  black pepper
  •   Sprigs of fresh thyme, for garnish

Description

Roasted Butternut Squash Transforms Into A Velvety Soup When Pureed With Apples.

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