Roasted Butternut Squash And Apple Soup With College Inn® Broth
The meat is shredded and returned to the pot along with your favorite flavorings, from spices, fresh herbs, and vegetables to noodles, grains, and beans.
Recipe Summary 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.
Ingredients | Soup Recipes With Chicken Broth And Vegetables4 cups peeled and cubed butternut squash (1/2-inch pieces)2 large carrots, sliced2 apples - peeled, cored, and quartered1 shallot, peeled and quartered½ yellow onion, quartered4 sprigs fresh rosemaryOlive oilSalt and pepper2 ½ cups College Inn® Chicken Broth, warmed½ cup heavy cream, warmedDirectionsPre-heat oven to 450 degrees F.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.Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.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.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.Info | Soup Recipes With Chicken Broth And Vegetablesprep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Roasted Butternut Squash And Apple Soup With College Inn® BrothTrusted Brands: Recipes and Tips, College Inn® Broths and Stocks,
