Apple-butternut Squash Soup

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds butternut squash, halved and seeded
  • 3/4 pound Granny Smith apples, peeled, cored, and cut into eighths, plus more for garnish
  • 2 onions, cut into wedges
  • 2 3/4 cups quartered shiitake mushroom caps
  • 3 cups low-sodium chicken broth
  • 1/4 cup finely grated Parmesan cheese
  • 2 garlic cloves, finely chopped
  • 2 tablespoons pine nuts, toasted

Description

Prep: 25 Minutes; Cook: 50 Minutes.

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