ROASTED BUTTERNUT SQUASH AND APPLE SOUP WITH COLLEGE INN® BROTH
Mixed veggies and apples are roasted with fresh rosemary, then blended with chicken broth and cream for a warming, autumn soup.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Pre-heat oven to 450 degrees F.
- Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
- Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
- Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
- Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 34.2 g, Cholesterol 40.8 mg, Fat 15.4 g, Fiber 6 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 663.8 mg, Sugar 13.4 g
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Kidus Abebe
[email protected]I'm allergic to apples. Can I substitute another fruit, like pears or cranberries?
agnita kamau
[email protected]This recipe is a great starting point. I like to add a few extra ingredients, like bacon and diced tomatoes.
Angie Stokes
[email protected]I'm not a big fan of butternut squash, but this soup sounds really good. I might have to give it a try.
Mary Eghosa
[email protected]This soup looks delicious! I can't wait to try it.
Sci
[email protected]I followed the recipe exactly and my soup turned out watery. Not sure what went wrong.
Favour Bright
[email protected]This soup is a bit bland for my taste. I would add more spices next time.
Kent Ellis
[email protected]I made this soup in my slow cooker and it turned out perfectly.
Modester Dibo
[email protected]This soup is a great way to use up leftover butternut squash.
aiden davis
[email protected]I've made this soup several times and it's always a hit with my family.
CC International Academy
[email protected]This soup is perfect for a cold fall or winter day.
Shrabonty Cruze
[email protected]I love the addition of apples to this soup. It gives it a unique and delicious flavor.
Angela McNeill
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
Sulaiqoh Morakinyo
[email protected]I made this soup for a dinner party last night and it was a hit! Everyone loved the creamy texture and the sweet and savory flavor.
Farah Noor
[email protected]This soup is a fall favorite in our house! The butternut squash and apples are a perfect combination, and the College Inn broth adds a delicious savory flavor.