Roasted Butternut Squash, Garlic, and Apple Soup Recipe
Description
Butternut squash, sweet potato, carrot, and garlic are roasted and added to onion, celery, apple, and vegetable broth in this autumnal soup recipe.
Ingredients
•
1 butternut squash, halved lengthwise and seeded
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1 sweet potato, cut into large chunks
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1 large carrot, cut into large chunks
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1 head garlic
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1 1/2 tablespoons olive oil
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1/2 teaspoon dried rosemary
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salt and ground black pepper to taste
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2 stalks celery, chopped
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1 onion, chopped
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1/2 teaspoon nutmeg
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1/2 teaspoon cayenne pepper
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2 Granny Smith apples - peeled, cored, and sliced
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4 cups vegetable broth
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1 cup apple cider
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole head garlic on the prepared baking sheet; drizzle with 1 1/2 tablespoons olive oil and season with rosemary, salt, and black pepper.
3
Roast in the preheated oven for 20 minutes; flip sweet potato and carrot chunks. Continue roasting until vegetables are tender, 20 to 30 minutes more. Set aside to cool.
4
Remove squash flesh from skin using a spoon. Cut sweet potato and carrot into small pieces. Squeeze roasted garlic from skin.
5
Heat remaining 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season with nutmeg and cayenne pepper; cook until celery and onion are tender, about 8 minutes. Add apples; cook and stir until apples begin to get hot, about 2 minutes.
6
Add vegetable broth and apple cider to the pot; bring just to a boil. Reduce heat to medium-low; simmer for 30 minutes.
7
Add squash, sweet potato, carrot, and garlic to the pot. Purée with an immersion blender until smooth.