Appetizers / Soups / Salads

Roasted Butternut and Apple Soup is for Lunch.

Roasted Butternut and Apple Soup takes 20 minutes to prepare.

Roasted Butternut and Apple Soup takes 40 minutes to cook.

Roasted Butternut and Apple Soup makes 6 servings.

The ingredients for Roasted Butternut and Apple Soup are:

3 lbs. cut, peeled butter nut squash
2 medium apples, peeled and cut in large pieces
3 tlb olive oil (divided)
1 stalk celery (chopped)
1 carrot (chopped)
1 medium onion (chopped)
fresh sage
cayenne pepper
salt/pepper
4 tlb. light cream

Here is how you make Roasted Butternut and Apple Soup:

1. Toss butternut squash with 1 tlb. olive oil and roast for about 30 minutes on 425 degrees.2. In a dutch over, saute the onion, carrot, celery in 2 tlb on olive oil. When lightly browned add the roasted squash, apples. Give a stir.3. Add the 6 cups of broth and sage to the pot. Bring to a boil and then reduce to a simmer. Allow to simmer about 20-30 minutes. 4. Using an immersion blender, puree mixture in the pot until velvety smooth. Still in the cream and add salt, pepper and cayenne to taste. I like it spicy!Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JILLCCCSLP.

The nutritional information for Roasted Butternut and Apple Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 209.4

• Total Fat: 9.2 g
• Cholesterol: 11.6 mg
• Sodium: 984.0 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 8.4 g
• Protein: 3.8 g