Butternut Squash Soup With Apples And Potatoes

1. 1

   Note: I used 11/2 pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.

2. 2

   Preheat oven to 400 degrees.

3. 3

   Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.

4. 4

   Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.

5. 5

   Toss the carrots, onions, and garlic with the rest of the oil.

6. 6

   Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.

7. 7

   Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.

8. 8

   Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.

9. 9

   Place them in the soup pot along with the broth and thyme.

10. 10

    Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.

11. 11

    Remove from the heat and allow to cool slightly. Remove the thyme stems.

12. 12

    Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.

13. 13

    Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.