Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

One of the great things about my Mom being an amazing cook is that she's never afraid to try something new or experiment in the kitchen--and of course being the supportive family we are--my dad, sister, and I are the first ones in line when asked to try something. This recipe sounds a bit unconventional--but trust me--the soup is very think and the flavors are so rich--you're going to LOVE it! It's such a great dish for the Autumn weather too!

Ingredients:

1 Butternut Squash

1 medium onion

1 granny smith apple

1/2 teaspoon fresh thyme

2 teaspoons salt

1 teaspoon ground black pepper

1 cup milk ( I used skim)

Prep:

Heat oven to 375. Line a baking sheet with with parchment paper. Cut squash in half. (from stem to base). Using a large spoon scoop out seeds and stringy center and discard.

Recipe:

Place halved squash cut side down on baking sheet. Clean onion and apple, cut in half and place on baking sheet with squash. Roast in oven for 45 mins. Check to see if squash is soft, if not cook for 10 to 15 mins. more. Let all ingredients cool completely. Turn squash over, using a spoon, remove flesh from skin and place in a food processor with onion and apple. Pulse until completely smooth. Add remaining ingredients and pulse until combined. At this time use can save soup in a plastic container and refrigerate for 2 to 3 days. Just heat when ready to use.

Enjoy!