Janet's Roasted Butternut Squash Soup
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- 1 1/2 pound(s) cubed, peeled butternut squash Approx 4 cups
- 1 1/2 pound(s) sweet potato, peeled & cubed Approx 3 cups
- 2 medium shallots peeled cut into quarters
- 1 large apple (i.e. Delicious) peeled & cubed
- 2 tablespoon(s) olive oil
- 5 cup(s) fat-free, less sodium veg broth (can also use chicken)
- 1/2 teaspoon(s) kosher salt
- 1/4 cup(s) half-and-half
- 2 teaspoon(s) light brown sugar
- 1 teaspoon(s) freshly ground nutmeg
- 1. Preheat oven to 375.
- 2. Combine first 5 ingredients in a large jelly roll pan; toss well. Bake at 375 for 40 minutes or until tender, stirring occasionally. Cool 10 minutes.
- 3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Stir in salt, brown sugar and half and half. Cook over medium heat 5 minutes or until thoroughly heated.
- 4. Pour into bowls and sprinkle with grated nutmeg.
This recipe is a personal recipe added by 22Janet and has not been tested or endorsed by MyRecipes.
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Janet's Roasted Butternut Squash Soup Recipe at a Glance
- COURSE: Soups/Stews