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Roasted butternut squash apple soup

Kathryn
  • 2018 minutes
  • Serves 6

INGREDIENTS

2

Apples, cored and cut into 1/2-inch pieces (about 4 cups), red sweet

1

Butternut squash, peeled and cut into 1/2-inch pieces (about 6 cups)

1

Celery, rib

1/4 tsp

Ginger

1

Onion, small

3 cups

Chicken or vegetable stock, low-sodium

1/4 tsp

Cinnamon

1/4 tsp

Nutmeg

1

Salt and pepper

4 tbsp

Olive oil, extra-virgin

1 cup

Water