Roasted Butternut Squash and Apple Soup
My Roasted Butternut Squash and Apple Soup highlights in-season squash and apples, plus it has a smoky kick from chipotle peppers for the adventurous!
Servings: 6 servings
Ingredients
- 2 pounds butternut squash cut in quarters lengthwise
- 1 lbs apples cut in half
- 2 yellow onions chopped
- 1 tablespoon butter
- 1 teaspoon chipotle pepper in adobo sauce
- 2 cups apple juice
- 14 oz can chicken broth
- teaspoon ½ salt
- teaspoon ½ ground black pepper
Instructions
- Place squash and apples on sheetpan and roast at 400 degrees until softened. Roughly 30 minutes depending on size.
- The apples should finish cooking before the squash, check after 20 minutes.
- Saute onions in butter until softened and translucent.
- Remove apples and let cool till able to handle.
- Remove outer peel from apples and cut out core. Place in blender.
- Remove squash, peel, and place in blender once cool enough to handle.
- Add all remaining ingredients to blender and puree until smooth.
- Place soup in a large saucepan to heat.
- Serve topped with pecans, and sour cream.
Notes
The chipotles lend a nice smoky flavor, however if you are adverse to heat feel free to omit from the recipe.