Roasted Butternut Squash and Apple Soup

I am so in love with fall and loving every second of this weather.

I also love fall foods and I was so excited to start cooking with some of my favorite ones!

One of my favorite fall recipes is my roasted butternut squash and apple soup.

Such a earthy, sweet fall flavor with a hint of heat. You have to try it!

Roasted Butternut Squash and Apple Soup

-->

1 ½ tsp. of EVOO

1¼ cups of chopped Vidalia onion

1 large garlic clove

2 Apples (One green, one red)

3-4 cups of peeled butternut squash

½ tsp kosher salt

1-2 tsp. brown sugar (depending on your sweetness preference)

1/4-1/8 tsp. cayenne pepper (depending on how much heat you like)

¼ tsp black pepper

¼ tsp cinnamon

¼ tsp nutmeg

2 cups less sodium chicken broth

½ cup of fat free half and half

sour cream for garnish

-->

Preheat oven to 400°

Roast butternut squash cubed with olive oil salt and pepper until tender.

In a LeCruset pan, add a tbs of EVOO and chopped onion. Sautee until tender then add garlic and apples , and  spices and cook for about 1 minute or so. Add roasted squash and chicken broth and bring to a simmer until squash and vegetables are tender. Add the half and half and then using the stick emulsion blender, blend until smooth. In individual bowls add a tsp of sour cream for garnish.

Pin It