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2-1/2 lb. butternut squash, peeled, seeded and cut into 2" pieces
Preheat over to 400°F.
In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season with salt and pepper. Roast, stirring every 10 minutes, until the vegetables are tender when pierced with a fork, and lightly browned, about 40 minutes.
In a blender or processor, combine half the vegetable mixture with 2 cups of broth. Puree until smooth. Puree the remaining veggies with 2 more cups of broth. If soup is too thick, thin with some of the remaining broth. Taste and adjust seasonings as desired.
Can be made a day ahead and refrigerated. Reheat before serving.
Poster's Notes:
Posted by Shayla Goldstein
Nutritional Info Per Serving: N/A
2 medium cooking onions, quartered
3 garlic cloves
1/2" piece of fresh ginger, peeled and cut in half
2 tart, firm apples, peeled, seeded, quartered
2 tbsp. vegetable or olive oil
salt and pepper to taste
4-5 cups chicken broth (or vegetable broth)
I served this last time in deep teacups, and it served about 14 people. I also made pita/tortilla wedges to serve with it.