Roasted Butternut Squash And Apple Soup With College Inn® Broth Recipe

Name: Roasted Butternut Squash And Apple Soup With College Inn® Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled and cubed butternut squash (1/2-inch pieces); 2 large carrots, sliced; 2 apples - peeled, cored, and quartered; 1 shallot, peeled and quartered; 1/2 yellow onion, quartered; 4 sprigs fresh rosemary; Olive oil; Salt and pepper; 2 1/2 cups College Inn(R) Chicken Broth, warmed; 1/2 cup heavy cream, warmed

Servings: persons

4 cups peeled and cubed butternut squash (1/2-inch pieces)
2 large carrots, sliced
2 apples - peeled, cored, and quartered
1 shallot, peeled and quartered
1/2 yellow onion, quartered
4 sprigs fresh rosemary
Olive oil
Salt and pepper
2 1/2 cups College Inn(R) Chicken Broth, warmed
1/2 cup heavy cream, warmed

1
Pre-heat oven to 450 degrees F.
2
Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
3
Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
4
Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
5
Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.

2036

kcal

Calories

201

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups peeled and cubed butternut squash (1/2-inch pieces), 2 large carrots, sliced, 2 apples - peeled, cored, and quartered, 1 shallot, peeled and quartered, and more.

Yes, Roasted Butternut Squash And Apple Soup With College Inn® Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash And Apple Soup With College Inn® Broth

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