Ingredients
- 1 T. Olive oil
- 1 each Butternut squash, large, roasted (remove seeds & roast upside down in oven)
- 1/2 gallon Vegetable stock
- 1 each Fuji apple, peeled and cored and chopped
- to taste Salt
Procedures
- Preheat your oven to 325 degrees. Cut butternut squash in half, lengthwise, and remove the seeds.
- Roast the butternut squash on a baking sheet, skin side up, for 40-50 minutes (add a little oil to the top of the skin before
roasting). Allow to cool then remove the flesh. - Add the vegetable stock to a large pot. Bring to medium high heat/bring to a simmer. Once warm, add the butternut flesh squash.
- Add the chopped apple then allow everything to simmer until the apples are soft.
- Use an immersion blender to puree the soup. Strain the soup if desired. Garnish with creme fraiche or sour cream, balsamic reduction or additional chopped apple & chive. Serve in a de-seeded & roasted acorn squash if desired.
Total Time | 75 minutes
Duration | 7 days fridge
Serving Size: 8 oz.
Nutrition: This creamy fall soup freezes well and contains high levels of potassium, vitamin A and fiber. Enjoy!