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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