Apple Squash Soup
| Serves | 18 |
|---|---|
| Ingredients | Fruit, Vegetables |
| Menu Part | Soup |
| Cuisine Type | American |
This soup is filled with silky butternut squash and sweet apples, making it appealing to a variety of palates.
Ingredients
Pan coating spray
2 lb., 8 oz. peeled, cubed butternut squash
10 oz. quartered yellow onions
1 tbsp, 1 1/2 tsp. course chopped garlic
44 lb. 10 oz. quartered apples
2 tbsp. extra virgin olive oil
1/4 tsp. salt
1 punch cajun seasoning rub
2 1/2 cups vegetable broth
2 1/2 cups water
Steps
- Preheat oven to 400°F.
- Spray sheet pan with coating spray
- Coat cubed squash, onions, garlic and apples with oil.
- Season well with salt and cajun rub.
- Roast, stirring every 10 minutes until vegetables are tender and lightly browned, about 30 minutes.
- Place half the vegetables with half the broth in food processor. Puree until smooth.
- Put in kettle. Add remaining roasted vegetables and broth. Heat through.