Roasted Apple and Butternut Squash Soup
This soup was one of the dishes I made for Thanksgiving dinner. It is so creamy and roasting the vegetable first adds an amazing layer of flavor.
Ingredients
1 large sweet onion
1 large butternut squash
2 apples
4 cups vegetable broth
1 teaspoon salt1 teaspoon ground black pepper
Directions
Cut apples into quarters and remove seeds. Cut onion into quarters. Cut squash into quarters and remove seeds. Place apples, onion, and squash on a baking sheet. Bake at 375 for 45 minutes.
In 5 quart sauce pan, over medium heat, add broth. Add apples, onions and squash to pan. Cook for10 minutes. Reduce heat to medium low. Simmer, covered, for 1 hour.
Remove from heat and blend, using a blender or an immersion blender, until smooth. Add salt and pepper. Stir well. Simmer on low for 15 minutes.
Nutrition FactsServings: 2Amount per serving Calories 325% Daily Value*Total Fat 0.8g 1%Saturated Fat 0.1g 0%Cholesterol 0mg 0%Sodium 2359mg 103%Total Carbohydrate 71.2g 26%Dietary Fiber 12.9g 46%Total Sugars 40.4g Protein 4.3g Vitamin D 0mcg 0%Calcium 158mg 12%Iron 3mg 19%Potassium 1347mg 29%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.