Roasted Butternut Squash, Garlic, and Apple Soup Popular Recipes

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Roasted Butternut Squash, Garlic, and Apple Soup

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Ingredients :

• 1 butternut squash, halved lengthwise and seeded
• 1 large carrot, cut into large chunks
• 1 sweet potato, cut into large chunks
• 1 head garlic
• 1 ½ tablespoons olive oil
• ½ teaspoon dried rosemary
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• ½ teaspoon nutmeg
• ½ teaspoon cayenne pepper
• 2 Granny Smith apples - peeled, cored, and sliced
• 4 cups vegetable broth
• 1 cup apple cider

Instructions :

Prep : 20M	Cook : 8 M	Ready in : 1H40M

Notes :

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