Roasted Butternut Squash Soup
November 1, 2021
: 30 min
: 1 hr 30 min
: 2 hr
: Medium
This creamy soup lends itself perfectly as a fall or winter dish. Whether as a meal or a side, the flavors blend to create a comforting soup.
Ingredients
- 2 butternut squash - peeled and chopped into cubes
- 2 sweet potatoes - peeled and chopped into cubes
- 2 apples - peeled and chopped into cubes
- 2 Vidalia onions - diced
- 6 cups low sodium chicken broth
- 1 1/2 cups apple cider
- 1 teaspoon fresh dried sage
- 1/4 teaspoon thyme
- 1 tablespoon kosher salt
- Olive oil
Directions
- Step 1 Place butternut squash, sweet potatoes, and apples on a baking sheet.
- Step 2 Drizzle with olive oil.
- Step 3 Bake in a preheated 400 degree oven for 40 to 45 minutes tossing occasionally.
- Step 4 In a pot, sauté onions until translucent.
- Step 5 Once ingredients on baking sheet are cooked and fork tender, remove from heat and put in pot with onions.
- Step 6 Add chicken broth, sage, thyme and salt.
- Step 7 Add cider.
- Step 8 Stir and cook for 15 minutes bringing it to a boil.
- Step 9 Reduce the heat to simmer.
- Step 10 With a hand emulsifier or a blender, cream until smooth.
- Step 11 Serve immediately.
