Roasted Butternut Squash and Apple Soup
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 lbs butternut squash, chopped
  • 1 quart of low sodium chicken broth (vegetable broth to make vegan)
  • 2 medium yellow onions, chopped
  • 1 honey crisp apple, peeled and chopped
  • 1 tsp sea salt or to taste
  • (optional) chives to garnish
  • (optional) cashew milk to garnish (or milk/cream of choice)
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease or spray a pan with oil.
  3. Then add chopped butternut squash, onion, and apple to pan.
  4. Cook at 350 for 2 hours or until butternut squash, apples, and onions are tender.
  5. Blend squash, apples, and onions with broth in a high speed blender in batches, then transfer to a large pot.
  6. Salt to taste and cook on medium for 15 minutes to blend flavors. Stirring constantly or soup will splash. Blended soups can be messy if you leave them alone.
Recipe by Healing and Eating at https://www.healingandeating.com/2019/10/roasted-butternut-squash-and-apple-soup.html