The Pioneer Woman Tasty Kitchen
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Butternut Squash and Apple Soup

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Level: Easy

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Description

This soup is truly amazing. It is packed with intense flavors and warms the body with every bite. To make this soup pop with flavor, I chose to add apple and fennel, with a warm autumn spice mix of cinnamon, nutmeg, cloves and ginger. To give the soup an even bigger boost of flavor, I roasted all the veggies prior to boiling them, bringing a smoky and rich flavor that made it unique and scrumptious.

Ingredients

  • 1 whole Medium Butternut Squash, Peeled And Cubed
  • 1 whole Fennel Bulb, Chopped
  • 1 whole Medium Red Apple (I Used An Empire), Cored And Chopped
  • 3 cloves Garlic, Peeled And Halved
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Cinnamon
  • ½ teaspoons Nutmeg
  • ½ teaspoons Ginger
  • ¼ teaspoons Ground Cloves
  • 1 teaspoon Salt And Pepper
  • 3 cups Vegetable Broth
  • 1 cup Filtered Water

Preparation

Preheat the oven to 400 F.

In a large bowl, mix the squash, fennel, apple and garlic with the olive oil.

Combine the spices in a small bowl. Add your spice mix, salt and pepper into the squash mixture and toss to combine.

Place your vegetables on a baking sheet and roast in the oven for 20 – 30 minutes. Turn the veggies over half way through so they don’t burn.

When the veggies are done roasting, place them in a stock pot. Add your broth and filtered water and bring everything to a boil. Turn heat down to low and let simmer for about 20 minutes, or until all the ingredients are tender.

If you have an immersion blender (which I now happily do thanks to my grandmother’s Christmas gift!), blend the soup in the pot until you have a creamy, smooth texture. If you don’t have an immersion blender, use a food processor and puree the soup in two batches.

Serves 4 large bowls of soup.

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