Ingredients

The following ingredients have 4 Servings
  • 1 in medium butternut squash (peeled seeded and cut 1" pieces)
  • 3 in medium apples (cut large chunks)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 medium onion (diced)
  • 4 cups chicken or vegetable broth (low sodium)
  • diced apples (optional garnish)

Instruction

  • Pre-heat oven to 400 degrees and line a baking sheet with foil.
  • Place butternut squash and apple chunks in a large plastic bag and drizzle with olive oil, salt and pepper. Seal bag and shake well until squash and apples are evenly coated. (Let the kids help!)
  • Spread squash and apples in an even layer on baking sheet and roast for 25-30 minutes or until fork tender.
  • In a large soup pot, heat butter over medium heat then add diced onion. Sprinkle with a pinch of salt and pepper and cook until onions are translucent, about 5-6 minutes.
  • Add chicken broth and roasted squash/apple mixture to the pot then begin pureeing with a hand held blender. Alternatively, puree in a blender working in batches until smooth and creamy.
  • Check for seasoning and adjust with salt and pepper to taste before serving. Top with diced apples if using.