But with just a few simple ingredients you already have in your kitchen, you can turn a very ordinary vegetable into a stunningly flavorful side dish!
Roasted Butternut Squash And Apple Soup With College InnĀ® Broth
If you prefer you make it baby friendly:
Recipe Summary Roasted Butternut Squash And Apple Soup With College InnĀ® Broth
Mixed veggies and apples are roasted with fresh rosemary, then blended with chicken broth and cream for a warming, autumn soup.Ingredients | Honey Roasted Baby Carrots
4 cups peeled and cubed butternut squash (1/2-inch pieces)
2 large carrots, sliced
2 apples - peeled, cored, and quartered
1 shallot, peeled and quartered
Ā½ yellow onion, quartered
4 sprigs fresh rosemary
Olive oil
Salt and pepper
2āĀ½ cups College InnĀ® Chicken Broth, warmed
Ā½ cup heavy cream, warmed
Directions
Pre-heat oven to 450 degrees F.
Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.
Info | Honey Roasted Baby Carrots
prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Roasted Butternut Squash And Apple Soup With College InnĀ® Broth
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