Butternut Squash and Apple Soup
Ingredients
20 oz containers of pre-cut butternut squash(or 1 large butternut squash, cubed)
1 large yellow onionroughly chopped
4 cloves of garlic
2 large carrotspeeled & roughly chopped
1 SweeTango Applepeeled & chopped
32 oz carton of low-sodium vegetable broth(or 4 cups)
¼ tsp nutmeg
Salt & pepperto taste
Olive oil
Fresh thymeto garnish
Croutonsto garnish
Directions
1
Preheat your oven to 375ºF. Add the cubed butternut squash, carrots, and a drizzle of olive oil to a baking sheet and bake for 1 hour, flipping halfway through. After 1 hour, add the onions, apples, and a drizzle of olive oil. Wrap garlic cloves in foil along with a drizzle of olive oil. Bake for another 35 minutes, flipping halfway through.
2
When the vegetables are cooked through and soft, add them to a large pot along with vegetable broth. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, add the cooled vegetables and broth to a large blender and blend until smooth. Season with nutmeg, salt, and pepper.
3
Serve with croutons and fresh thyme.