Butternut Squash Soup With Apples And Potatoes

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs butternut squash
• 2 tablespoons olive oil
• 10 baby carrots
• 1 medium onion
• 3/4 lb apple (any variety)
• 1/2 lb potato
• 2 -3 garlic cloves
• 1 sprig thyme
• 4 cups reduced-sodium chicken broth
• salt and pepper

Recipe

• 1 note: i used 1½ pounds of frozen cut up butternut squash. if you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
• 2 preheat oven to 400 degrees.
• 3 cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
• 4 peel and chop the onions into large chunks. chop the carrots in half. peel the garlic cloves.
• 5 toss the carrots, onions, and garlic with the rest of the oil.
• 6 place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
• 7 roast the vegetables for 45 minutes. remove everything but the squash. roast the squash for another 15 minutes.
• 8 peel the apples and cut them into large chunks. peel and cut the potatoes into medium-sized chunks.
• 9 place them in the soup pot along with the broth and thyme.
• 10 add the scooped out flesh of the squash and the roasted vegetables and garlic. bring to a boil, then reduce heat and simmer for 30 minutes.
• 11 remove from the heat and allow to cool slightly. remove the thyme stems.
• 12 using a blender or food processor, puree the soup. return it to the pot and reheat gently.
• 13 salt and pepper to taste.