Roasted Butternut Squash Soup

1. 1

   Clean, peel, seed and chop all vegetables & apples in uniform size.

2. 2

   In a large bowl toss together chopped vegetables and apples with olive oil and sprinkle with 1/2 teaspoon salt & 1/4 teaspoon black pepper.

3. 3

   Roast on 2 sheet trays in oven at 400 degrees for 30-40 minutes until caramelized.

4. 4

   Once roasted, deglaze warm sheet pans with white wine or vinegar.

5. 5

   Blend vegetables with juices from deglazing in batches in food processor or blender with 4 cups chicken or vegetable stock with each batch until smooth or preferred consistency.

6. 6

   Combine in Stockpot with seasoning and simmer on low heat or in Crock.

No additional tips available.