Butternut Squash Soup
My family loves soup! It's a great way to start off any meal and sneak some extra veggies into the kids. One of their favorites is butternut squash soup. I love roasting the veggies first because it adds a real depth of flavor.
This recipe makes a big pot of soup, feel free to half or make it all and freeze the leftovers, they reheat wonderfully.
2 32 oz boxes of cut butternut squash - I buy them at Costco
2 large onions chopped
2 green apples, peeled and chopped
64 oz of chicken or vegetable stock
8 oz apple juice
salt and pepper to taste
Preheat oven to 350 degrees.
Lay butternut squash, onions and apples on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes until edges start to brown and caramelize. Remove from oven and put into large stock pot. Add broth and apple juice. Bring to a boil and let simmer for 45 minutes. Remove from heat and use and immersion blender to puree until smooth. Season with salt and pepper to taste.