Roasted Butternut Squash Apple Soup
Ingredients
- 2 medium butternut squashes peeled and chopped into 2 inch pieces
- 4 cups chicken stock preferably homemade
- 4 carrots diced coarsely, or 3/4 cups of mini carrots
- 1 small onion diced coarsely
- 2 celery stalks diced coarsely
- 2 apples peeled and cut into coarse chunks
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1 tablespoon salted butter
- to taste salt
- to taste pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Cut butternut squash into 2 inch pieces.
- Toss squash with olive oil and maple syrup.
- Roast squash for 45-60 minutes, or until tender.
- While squash is roasting, melt butter in a large pot over medium heat. Add carrots, onion, and celery and cook until softened, about 5-7 minutes.
- Add roasted squash, apples, and chicken stock to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or transfer to a regular blender to puree until smooth. Season with salt and pepper to taste.
