Roasted Butternut Apple Soup

This is one of my favorite fall soups.  It’s kind of a froo-froo soup, but I love it!  Since I was on a soft diet at the time I made this batch, I don’t show the pecans on top.  You will just have to imagine it or make it yourself.  I don’t remember where I got this recipe from, but the original author suggested drizzling hazelnut oil on top.  I have never bothered finding it in a store, so I have no idea if that would make it better or not.  Most likely the answer is yes.  If you try it, let me know if it’s worth it!

 

Ingredients:

4 pounds butternut squash, peeled and cut into 1 inch cubes

4 large sweet-tart apples (Empire, Braeburn, Cameo, or Pink Ladies), unpeeled and cut in fourths

1/4 c. olive oil

1 1/4 tsp salt

1/4 tsp black pepper

1 T. fresh sage or 1 tsp dried

6 c. chicken broth (or vegetable broth if you want it to be vegetarian)

1/3 c. pecans, chopped and toasted (optional)

 

Directions:

Preheat oven to 450 degrees.  Combine butternut squash, apples, oil, salt, and pepper in a large bowl.  Spread onto an aluminum foil-lined baking sheet and bake for 30 minutes, stirring once.  Bake until squash and apples are very tender.  Place 1/3 in blender along with 2 c. chicken broth.  Blend and then place in sauce pan. Continue with the rest of the apple mixture and chicken broth.  Cook blended soup in saucepan for at least 6 minutes, stirring frequently.  May top with pecans and a drizzle of hazelnut oil if desired.

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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