Appetizers / Soups / Salads

Roasted Butternut Squash, Apple, and Carrot Soup is for Dinner.

Roasted Butternut Squash, Apple, and Carrot Soup takes 50 minutes to prepare.

Roasted Butternut Squash, Apple, and Carrot Soup takes 20 minutes to cook.

Roasted Butternut Squash, Apple, and Carrot Soup makes 8 servings.

The ingredients for Roasted Butternut Squash, Apple, and Carrot Soup are:

Butternut Squash (Approximately 5 lbs)
Granny Smith Apple
Yellow Onion
Carrots
Extra Virgin Olive Oil
Cinnamon
Sea Salt
Ground Cumin
Chili Powder
Ghee
Chicken Broth

Here is how you make Roasted Butternut Squash, Apple, and Carrot Soup:

Pre-heat oven to 400 degrees. In large bowl combine squash, olive oil, cinnamon, salt, and cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.In the same bowl, toss apple slices, onion, and carrots with remnants. Place on a second rimmed baking sheet. Place both baking sheets in the oven and roast for 35 - 40 minutes.Heat ghee over medium heat in a large pot. Add the roasted ingredients and the chicken broth. Add salt, cinnamon, and chili powder. Bring to a boil, and then reduce to a simmer, covered, for approximately 20 minutes.Use an immersion blender, or food processor to combine all of the ingredients until smooth, or puree in a blender. Serve warm.Serving Size:?1 Cup

The nutritional information for Roasted Butternut Squash, Apple, and Carrot Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 151.1

• Total Fat: 8.2 g
• Cholesterol: 7.4 mg
• Sodium: 420.0 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 5.6 g
• Protein: 2.0 g