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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 |
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- 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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