Apple Butternut Squash Soup Recipe

Ingredients for Apple Butternut Squash Soup

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
• 1 medium yellow onion, chopped
• 1 medium carrot, peeled and chopped
• 2 tablespoons unsalted butter, melted
• Granny Smith Apples
• Chicken Broth
• 1 teaspoon salt
• Fresh Thyme
• Black Pepper

How to Make Apple Butternut Squash Soup

1. Preheat oven to 350°F (175°C).
2. Halve the butternut squash lengthwise and scoop out the seeds.
3. Cut each half into thirds and peel.
4. Place the squash, onion, and carrot in a single layer in a baking dish. Drizzle with 2 tablespoons of melted butter.
5. Toss gently to coat.
6. Roast vegetables for 1 hour, or until tender, turning halfway through.
7. Transfer the roasted vegetables to a large saucepan.
8. Add the apples, 4 cups of broth, 1 teaspoon of salt, and 1 teaspoon of thyme.
9. Bring to a simmer, cover, and cook for 30 minutes, or until apples are tender.
10. Stir in freshly ground black pepper to taste.
11. Carefully process the soup in batches using an immersion blender or a regular blender until smooth.
12. Ladle into bowls and garnish with fresh thyme sprigs, if desired.