Monday, November 24, 2008

Fall Soup

Roasted butternut squash and apple soup... Because the squash and apple are roasted with garlic and onion this soup is a great mix of sweet and savory.

1 medium butternut squash (skin and cut into 1 inch cubes)
1 granny smith apple (skin and chop)
1 fuji/braeburn apple (skin and chop)
2 cups of chopped onion 
2 tablespoons garlic
1 teaspoon sea salt
2 tablespoons olive oil
2-3 cups vegetable broth (depending on how thick you want the soup)

Toss together all ingredients but the vegetable broth and roast in a deep pan until squash is soft.  Let cool down for a bit then blend in a food processor or blender while gradually adding the vegetable broth.
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