Roasted Butternut Squash and Apple Soup with College Inn® Broth

Mixed veggies and apples are roasted with fresh rosemary, then blended with chicken broth and cream for a warming, autumn soup.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 273 Calories

Ingredients

• 2 large carrots, sliced
• olive oil
• salt and pepper
• 4 sprigs fresh rosemary
• 4 cups peeled and cubed butternut squash (1/2-inch pieces)
• 2 apples - peeled, cored, and quartered
• 1 shallot, peeled and quartered
• ½ yellow onion, quartered
• 2 ½ cups College Inn® Chicken Broth, warmed
• ½ cup heavy cream, warmed

Recipe Instructions

Step 1

Pre-heat oven to 450 degrees F.

Step 2

Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.

Step 3

Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.

Step 4

Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.

Step 5

Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.