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Easy Roasted Butternut Squash and Apple Soup.

Print Recipe
Servings 4 -6 Servings

Ingredients
  

  • 4 Cups of butternut squash cubed into 1/2” pieces
  • 2 large carrots sliced
  • 2 apples peeled and quartered remove core
  • 1 shallot peeled and quartered
  • 1/2 yellow onion peeled and quartered
  • 4 sprigs of fresh rosemary
  • Olive oil
  • Salt and pepper
  • 2.5 cups of College Inn® Broth warmed
  • 1/2 cup of heavy cream warmed

Instructions
 

  • Pre-heat oven to 450°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 crème fraiche, fresh herbs or salty roasted pepitas for garnishes