Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Yield: Serves 4
Ingredients: 1 , medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step); 1 1/2 pounds, Golden Delicious apples, peeled, cored, and chopped; 3 medium, shallots, peeled and quartered; 1/4 cup, vegetable oil; , Salt and pepper; 4 cups, low-sodium chicken broth (see note); 1 tablespoon, maple syrup; 1 teaspoon, cider vinegar; 1/8 teaspoon, ground nutmeg; 1/4 cup, heavy cream

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Appears in Cook's Country October/November 2008

Main Courses

Vegetables

Soups

This satisfying soup made with sweet, caramelized roasted butternut squash is finished on the stovetop, but the flavor is built in the oven.

SERVES4

TIME1¾ hours

WHY THIS RECIPE WORKS

Instead of onions, which imparted a sharp taste to our Roasted Butternut Squash Soup, we switched to shallots, which had a sweeter, milder flavor. Rather than start the soup’s base of shallots and chicken broth on the stovetop, we cooked th...

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