Roasted Squash and Apple Chowder with Colorful Potatoes

1. 1

   Preheat oven to 350F.

2. 2

   Coat baking sheet with cooking spray.

3. 3

   Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired.

4. 4

   Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

5. 5

   Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender.

6. 6

   Drain, and set aside.

7. 7

   Puree roasted vegetables in blender until smooth.

8. 8

   Add puree and apple juice to large soup pot with 4 cups water.

9. 9

   Whisk in vinegar, and heat over medium heat.

10. 10

    Season with salt and pepper, if desired.

11. 11

    Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.