Ingredients:
2 lbs butternut squash
1 medium onions, cut into eighths
1 medium carrots, trimmed, peeled and cut into eighths
1/4 cup butter, melted
3 large granny smith apples, cored, peeled and cut into eighths
3 (14 1/2 ounce) cans chicken broth
3/4 teaspoon salt
1 1/2 teaspoons fresh thyme, chopped
1/8 teaspoon black pepper
Directions:
Preheat oven to 350 degrees.
Half squash lengthwise and scoop out seeds.
Cut each half into thirds and peel.
Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
Stir to coat.
Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to a large saucepan.
Add apples, broth, and salt.
Simmer, covered for 30 minutes until apples are tender.
Add thyme and pepper, stir.
Process soup in batches.
Portion into bowls and garnish with fresh thyme sprigs if desired.
Servings: 6-8
Time preparation: 20 min.
Time total: 110 min.