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Roasted Butternut Squash and Apple Soup

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Ingredients

1
1
2
15 ml
750 ml


1
1
2
1 tbsp
3 cup


Acorn Creek butternut squash
onion, peeled and quartered
apples, peeled, cored, quartered
olive oil
stock, chicken or beef or vegetable
salt to taste
pepper to taste

Optional Ingredients

1
1 to 3
1.5 ml
3 ml
1
1 to 3
1/4 tsp
1/2 tsp
hot pepper, halved and deseeded
cloves garlic, peeled
ground ginger
curry powder

Directions

Cut squash in half lengthwise and scoop out seeds. Cut into 2 cm (1 in.) cubes.
In a large bowl, place apples and vegetables, drizzle with oil, salt and pepper.
Toss vegetables to coat with oil.

Bake in oven at 205C (400F) for about 1 hour or until tender.

Put into food processor in batches with stock and optional ginger and curry.
Process until smooth and creamy.

Reheat or serve at room temperature. If desired, garnish with fresh herbs
or pesto.

Preparation Time: 20 minutes
Baking / Cook Time: 1 hour
Yield: 4 servings
Freezing: excellent