Roasted Butternut & Apple Soup Recipe
roasted butternut squash with caramelized Granny Smith apples and a pinch of nutmeg, served with candied pecans
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Ingredients
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Soup Ingredients
Method
Cooking Directions
Roast the Vegetables
On a baking sheet, toss the butternut squash, apples, onion, and garlic with olive oil, salt, and pepper. Spread in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized.
Blend the Soup
Once roasted, transfer the vegetables to a large pot. Add the vegetable broth and nutmeg. Use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches.
Heat the Soup
Return the blended soup to the pot and heat over medium heat until warmed through. Adjust seasoning if necessary.
