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Butternut Squash-Apple Soup
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 cups
Ingredients
- 4 pounds butternut squash peeled, diced into 1-inch cubes
- 4 large sweet-tart apples
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh sage or 1 teaspoon dry sage
- 6 cups reduced-sodium vegetable or chicken broth
- chopped pecans to garnish
- sliced apples to garnish
Instructions
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Preheat oven to 450°F.
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Toss squash and apples in olive oil and sprinkle with salt and pepper. If using dry sage, sprinkle with sage before baking. Spread evenly on a large baking sheet. Roast, stirring once, for 30 minutes. If using fresh sage, toss in sage after 30 minutes. Roast for 15-20 more minutes until the squash and apples are very tender and starting to brown.
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In a large stockpot, combine squash and apple mixture with broth. Use an immersion blender to blend soup to desired consistency.* Cook over medium-low heat, stirring constantly, for about 5 minutes.
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Garnish each bowl with chopped pecans and sliced apples, if desired.
Recipe Notes
*If you don't have an immersion blender, you can blend the soup in several batches using a regular blender or food processor.