Any Squash Soup with Apples and Potato
Butternut, Hubbard, Delicata, buttercup squash, or a combination all work well with this soup.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 3 lbs. squash (butternut, Hubbard, Delicata, or buttercup—or a combination)
- 1 Tbsp. olive oil
- 3 medium carrots
- 2 medium yellow onions
- 1½ lbs. apples
- 1 lb. potatoes
- 5 cloves garlic
- 2 thyme sprigs
- 8 cups reduced-sodium, fat-free chicken broth
- Preheat the oven to 400°F. Cut squash(es) in half, scoop out and discard the seeds. Brush the exposed flesh with half of the olive oil. Peel and chop the carrots and onions into large chunks; toss them with the rest of the olive oil.
- Place the squash, carrots, and onions on a foil-lined baking sheet along with the squash, cut-side down. Roast the carrots and onions for 45 minutes and remove. Roast the squash for 15 more minutes after that.
- Cut the apples into large chunks. Peel and cut the potatoes into medium-sized chunks. Cut the garlic into small pieces. Place all of them in the soup pot, along with the broth and thyme. Add the scooped-out flesh of the squash and the carrots and onion. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Remove from heat and allow to cool slightly. Remove the thyme stems. Using a blender or food processor, purée the soup. Return it to the pot and reheat gently. Serve.