Roasted Butternut Squash and Apple Soup with College Inn® Broth | Popular Recipes

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Roasted Butternut Squash and Apple Soup with College Inn® Broth

"Mixed veggies and apples are roasted with fresh rosemary, then blended with chicken broth and cream for a warming, autumn soup."

Ingredients :

• 4 cups peeled and cubed butternut squash (1/2-inch pieces)
• 2 large carrots, sliced
• 2 apples - peeled, cored, and quartered
• 1 shallot, peeled and quartered
• 1/2 yellow onion, quartered
• 4 sprigs fresh rosemary
• Olive oil
• Salt and pepper
• 2 1/2 cups College Inn® Chicken Broth, warmed
• 1/2 cup heavy cream, warmed

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

• Pre-heat oven to 450 degrees F.
• Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
• Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
• Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
• Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.

Notes :

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