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Wednesday, September 23 2015

Roasted butternut squash transforms into a velvety soup when pureed with apples.

2    pounds   butternut squash
1      medium-size onion, cut into eighths
1      medium-size carrot, trimmed, peeled and cut into eighths
1/4   cup   (1/2 stick) butter, melted
3      large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3    14 1/2ounce cans  chicken broth
3/4   teaspoon   salt
1 1/2   teaspoons   fresh thyme, chopped
1/8   teaspoon   black pepper
    Sprigs of fresh thyme, for garnish
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.

Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email

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