ROASTED BUTTERNUT SQUASH SOUP
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Ingredients
  • 2 lbs. butternut squash, cut into 1-inch cubes
  • 1 yellow onion, cut into 1-inch cubes
  • 1 Mcintosh apple, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 cups chicken or vegetable broth
  • heavy whipping cream (optional)
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Place butternut squash, onion and apple on a sheet pan, toss with olive oil, ½ teaspoon of salt and ¼ teaspoon pepper. Roast for 35-40 minutes, until tender.
  3. Meanwhile, heat the chicken or vegetable broth to a simmer.
  4. Toast sunflower seeds in a dry pan for a few minutes.
  5. When the veggies are done, put them in the pot. Use an immersion blender, a blender or food processor to blend the soup until smooth.Taste to see if it needs more salt or pepper.
  6. Add a big splash of heavy cream (optional). Serve hot with sunflower seeds on top. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/roasted-butternut-squash-soup/