Recipe Instructions:
Ingredients
1 in medium butternut squash peeled seeded and cut 1" pieces
3 in medium apples cut large chunks
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 medium onion diced
4 cups chicken or vegetable broth low sodium
diced apples optional garnish
Instructions
Pre-heat oven to 400 degrees and line a baking sheet with foil.
Place butternut squash and apple chunks in a large plastic bag and drizzle with olive oil, salt and pepper. Seal bag and shake well until squash and apples are evenly coated. (Let the kids help!)
Spread squash and apples in an even layer on baking sheet and roast for 25-30 minutes or until fork tender.
In a large soup pot, heat butter over medium heat then add diced onion. Sprinkle with a pinch of salt and pepper and cook until onions are translucent, about 5-6 minutes.
Add chicken broth and roasted squash/apple mixture to the pot then begin pureeing with a hand held blender. Alternatively, puree in a blender working in batches until smooth and creamy.
Check for seasoning and adjust with salt and pepper to taste before serving. Top with diced apples if using.
