"Roasted butternut squash transforms into a velvety soup when pureed with apples...."
INGREDIENTS
•
see savings 2 pounds butternut squash
•
see savings 1 medium-size onion, cut into eighths
•
see savings 1 medium-size carrot, trimmed, peeled and cut into eighths
•
see savings 1/4 cup (1/2 stick) butter, melted
•
see savings 3 large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
•
see savings 3 14 1/2 ounce cans chicken broth
•
see savings 3/4 teaspoon salt
•
see savings 1 1/2 teaspoons fresh thyme, chopped
•
see savings 1/8 teaspoon black pepper
•
see savings Sprigs of fresh thyme, for garnish