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Source: Sherry

Prep time: About 2 1/2 hours

Yields: About 6 cups

This is a wonderful, healthy dish—perfect for the fall and winter—and your house will smell amazing when the squash, apples, and onions are baking. You can make up larger amounts of the spice mixture and store in a cool, dry area to speed up the production of future batches.

Preheat oven to 425° F 

Ingredients

3/4 lb Granny Smith apples, peeled, cored, and quartered

2 1/4 lbs butternut squash (about 1 1/2 medium), each cut lengthwise in half and seeded (I use cut-up butternut squash when available.)

1/2 of large onion, peeled and cut into quarters (about 5 oz total)

1 1/2 Tablespoons of olive oil

1/8 cup packed brown sugar

3/8 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 1/2 cans chicken broth (14 to 14 1/2 ounces each)

Directions

1. Put squash in pan, cut sides up. Drizzle with olive oil.

2. Toss onions and apples to coat with oil. Put onions and apples in separate pan from squash, as they will take less time to cook.

3. In small bowl, mix together brown sugar, cinnamon, ground cloves, salt, and pepper. Sprinkle spice mixture over squash, apples, and onions.

4. Roast ingredients until very tender. Squash should take about an hour; check onions and apples after about 30 minutes.

5. Scoop out flesh of squash halves and transfer to medium bowl. Discard any tough, bottom layers from the onions. Cut onions and apples into large chunks.

6. Divide ingredients into thirds and in blender, add 1/3 of broth, blending at low speed. Pour pureed mixture into saucepan. Add water to thin out soup to desired texture. Repeat with remaining ingredients.

7. Heat to boiling point over high heat. Reduce to low heat and simmer about 5 minutes to blend flavors.

** Can be refrigerated for up to two days and frozen in freezer-safe containers for up to one month. Thaw in refrigerator, overnight, and reheat over medium heat. 

Each one cup serving: About 140 calories, 2 g protein, 26 g carbohydrates, 5 g total fat (1 g saturated), 5 g fiber, 0 g cholesterol, 540 mg sodium