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–+ servings

Roasted Butternut Squash and Apple Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 2 medium apples, cored and chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

fremgangsmåte
 

  • Preheat the oven to 400°F. Spread the squash cubes, chopped apples, and onion on a baking sheet. Drizzle with olive oil, then sprinkle with cinnamon, salt, and pepper. Toss to coat evenly.
  • Roast the vegetables for 25 to 30 minutes until the squash is soft and the edges begin to brown.
  • Transfer the roasted mixture to a large pot. Add the minced garlic and cook over medium heat for 1 minute until fragrant.
  • Pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for 5 minutes.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. If using a countertop blender, work in batches and return the soup to the pot to warm briefly before serving.

merknader

Cool the soup fully before portioning into freezer containers, leaving a little headspace for expansion. When reheating, add a splash of broth if the texture thickens after freezing. A pinch more cinnamon can brighten the flavor if the apples you used were very sweet.
Course: Soup
Cuisine: American
Equipment: Baking Sheet, Large Pot, Immersion Blender