Celebrate the best of fall flavors with this soup that pairs Granny Smith apples with butternut squash.  Serve with crusty French bread for a complete meal.

Lori Powell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Spread oil in a 9- x 13-inch baking dish; place squash on half of pan, cut sides down. Arrange apples, onions, and mushrooms in 1 layer on other half of pan. Roast in middle of oven 45 minutes or until tender.

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  • Remove from oven. Turn squash cut side up to cool. When cool enough to handle, purée squash in a food processor in batches with broth, Parmesan, garlic, half of the onions and apples, and three-fourths of the mushrooms until smooth. Transfer purée to a large saucepan.

  • Add remaining roasted apples and onions to pan with 1 cup water to reach desired consistency. Bring to a simmer. Ladle into 4 bowls, garnish with apple slices, remaining mushrooms, and pine nuts. Serve immediately.

  • Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.

Nutrition Facts

264 calories; fat 9g; saturated fat 2g; mono fat 4g; poly fat 2g; protein 10g; carbohydrates 42g; fiber 9g; cholesterol 4mg; iron 3mg; sodium 151mg; calcium 162mg.