Roasted Butternut Squash and Apple Soup Recipe

1. Preheat the oven to 400 degrees Fahrenheit.
   
   
2. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat.
   
   
3. Season with salt and pepper.
   
   
4. Roast, stirring every 10 minutes, until the vegetables are tender when pierced with a fork and lightly browned, about 40 minutes.
   
   
5. In a blender, combine half the squash-apple mixture with 2 cups chicken broth, puree until smooth. Puree the remaining half of mixture with 2 cups of the broth.
   
   
6. If the soup is too thick, thin with some of the remaining broth. Taste and adjust the seasoning with salt and pepper.
   
   
7. Can be made a day ahead and refrigerated. Reheat before serving.
   
   

Legend

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Calorie Breakdown (?)

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Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in manganese High in niacin High in potassium Very high in vitamin A Very high in vitamin C

Bad points High in sodium High in sugar