roasted butternut squash, garlic, and apple soup

Ingredients

• Servings: 8
• 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 1/2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 2 granny smith apples - peeled, cored, and sliced
• 4 cups vegetable broth
• 1 cup apple

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head the prepared baking sheet. drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. set aside to cool.
• use a spoon to remove flesh of squash from skin. cut carrot and sweet potato into small pieces. squeeze roasted garlic from skin.
• heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• pour vegetable broth and apple into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• stir squash, carrot, sweet potato, and garlic to the pot. blend soup with an immersion blender until smooth.