Roasted Butternut Squash, Garlic, and Apple Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Butternut Squash, Garlic, and Apple Soup Recipe). Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Brief

Prep 20 mins

Cook: 1hr20 mins

Total: 1hr40 mins

Servings: 8

Yield: 8 servings

Roasted Butternut Squash, Garlic, and Apple Soup Recipe

Ingredients

1 butternut squash

halved lengthwise and seeded

1 large carrot

cut into large chunks

1 sweet potato

cut into large chunks

1 head garlic

1 ½ tablespoons olive oil

½ teaspoon dried rosemary

salt and ground black pepper to taste

1 tablespoon olive oil

2 stalks celery

chopped

1 onion

chopped

½ teaspoon nutmeg

½ teaspoon cayenne pepper

2 Granny Smith apples - peeled

cored

and sliced

4 cups vegetable broth

1 cup apple cider

Soup, Stew and Chili

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Arrange butternut squash halves carrot chunks sweet potato chunks and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary salt and black pepper.

Step 3

Roast in preheated oven for 20 minutes turn the carrot and sweet potato chunks and continue roasting until everything is tender 20 to 30 minutes more. Set aside to cool.

Step 4

Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.

Step 5

Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot about 2 minutes more.

Step 6

Pour vegetable broth and apple cider into the pot; bring just to a boil reduce heat to medium-low and cook at a simmer for 30 minutes.

Step 7

Stir squash carrot sweet potato and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutritional Information

Roasted Butternut Squash, Garlic, and Apple Soup Recipe

Servings Per Recipe:8

Calories: 219.8

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 44.5g 14%

Dietary Fiber: 8.7g 35%

Sugars: 15.8g

Fat: 4.9g 8%

Saturated Fat: 0.7g 4%

Vitamin A Iu: 28500.4IU 570%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.5mg 29%

Vitamin C: 36.8mg 61%

Folate: 51.7mcg 13%

Calcium: 128.5mg 13%

Iron: 1.9mg 11%

Magnesium: 73.2mg 26%

Potassium: 829.4mg 23%

Sodium: 277.7mg 11%

Thiamin: 0.2mg 20%

Calories From Fat: 43.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.