Roasted Butternut Squash Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A great thick and creamy soup-the apple cider ads an extra nice flavor to this. From Family Circle magazine. Ingredients:
1 large butternut squash |
3 tablespoons olive oil |
1 onion, chopped |
4 crushed garlic cloves |
1 apple, peeled cored and chopped |
5 cups chicken broth |
1 cup apple cider |
1 teaspoon salt |
sour cream, if desired (to garnish) |
Directions:
1. Preheat oven to 350 degrees.
2. Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
3. Heat 1 tablespoon olive oil in large pot,and the chopped onion and sauté 5 minutes.
4. Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
5. Simmer 30 minutes, until apple is very soft.
6. Puree in food processor.
7. Garnish with sour cream if desired.
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