Butternut Squash and Apple Soup

This Fall soup made with roasted butternut squash, apples, fresh sage and vegetables is super creamy with a little heat.

👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
pot
blender

📝 Preparation Steps

Preheat oven to 425 degrees F. Add the squash and apples to a sheet pan and spray with cooking spray. Bake approx ⏱️ 30 minutes until soft.

cooking spray

Heat the oil in a large pot and add the sage, carrots, onion, garlic and celery. Saute ⏱️ 1-2 minutes; then add the cooked squash, apples, salt and cayenne pepper. Add the flour, mix; then add the broth and mix well.

minced garlic1 tablespoonsalt1 teaspoonflour1 tablespoon

Bring to a boil; then reduce heat to low and simmer ⏱️ 30 minutes. Remove from the heat, add the milk and stir. Blend the soup with an immersion blender or in a blender until smooth.

milk1 cup

Nutrition Facts

calories

153 kcal

fat Content

4 g

serving Size

1 serving

fiber Content

5 g

sugar Content

12 g

sodium Content

418 mg

protein Content

4 g

cholesterol Content

5 mg

carbohydrate Content

29 g

saturated Fat Content

1 g

unsaturated Fat Content

2.4 g

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