Roasted Butternut Squash Soup
Ingredients
The soup base
-
6
cups
cubed butternut squash
-
½
medium
white onion
-
1
whole
Granny Smith apple, chopped
-
1
head
garlic
-
3
tablespoons
olive oil
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
1
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
4-6
cups
beef broth
-
3
sprigs
fresh thyme
For serving
-
2
tablespoons
créme fraiche
Instructions
- Preheat the oven to 375°F and prepare a baking sheet.
- Spread the butternut squash, onion, and apple on the baking sheet, and prepare the garlic.
- Drizzle olive oil over the veggies and garlic, then season with cinnamon, nutmeg, salt, and pepper.
- Bake for 30 minutes, toss the ingredients, flip the garlic, and bake for another 10-15 minutes until tender.
- Let the ingredients cool for 10 minutes, then blend with broth until smooth.
- Heat the blended soup in a stockpot with thyme for 10-15 minutes.
- Serve hot, garnished with créme fraiche and black pepper.
Nutrition Facts (estimated)
Servings
4
Calories
274
Total fat
11g
Total carbohydrates
42g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
You might also like