Apple Butternut Squash Soup

1. 1

   Preheat oven to 350 degrees.

2. 2

   Half squash lengthwise and scoop out seeds.

3. 3

   Cut each half into thirds and peel.

4. 4

   Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.

5. 5

   Stir to coat.

6. 6

   Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.

7. 7

   Transfer vegetables to a large saucepan.

8. 8

   Add apples, broth, and salt.

9. 9

   Simmer, covered for 30 minutes until apples are tender.

10. 10

    Add thyme and pepper, stir.

11. 11

    Process soup in batches.

12. 12

    Portion into bowls and garnish with fresh thyme sprigs if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.