Name: Roasted Butternut Squash, Garlic, and Apple Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butternut squash, halved lengthwise and seeded - 1; Carrot, cut into large chunks - 1 large; Sweet potato, cut into large chunks - 1; Garlic - 1 head; Olive oil - 1 ½ tablespoons; Dried rosemary - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Olive oil - 1 tablespoon; Celery, chopped - 2 stalks; Onion, chopped - 1; Nutmeg - ½ teaspoon; Cayenne pepper - ½ teaspoon; Granny Smith apples - peeled, cored, and sliced - 2; Vegetable broth - 4 cups; Apple cider - 1 cup

Roasted Butternut Squash, Garlic, and Apple Soup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash, Garlic, and Apple Soup

1. Butternut squash, halved lengthwise and seeded - 1

2. Carrot, cut into large chunks - 1 large

3. Sweet potato, cut into large chunks - 1

4. Garlic - 1 head

5. Olive oil - 1 ½ tablespoons

6. Dried rosemary - ½ teaspoon

7. Salt and ground black pepper to taste - ½ teaspoon

8. Olive oil - 1 tablespoon

9. Celery, chopped - 2 stalks

10. Onion, chopped - 1

11. Nutmeg - ½ teaspoon

12. Cayenne pepper - ½ teaspoon

13. Granny Smith apples - peeled, cored, and sliced - 2

14. Vegetable broth - 4 cups

15. Apple cider - 1 cup

How to cook deliciously - Roasted Butternut Squash, Garlic, and Apple Soup

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. Stage

Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.

3. Stage

Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.

4. Stage

Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.

5. Stage

Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.

6. Stage

Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.

7. Stage

Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.