Roasted Butternut Squash and Apple Soup with College Inn® Broth

Name: Roasted Butternut Squash and Apple Soup with College Inn® Broth
Cook time: 35 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 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; ½ yellow onion, quartered; 4 sprigs fresh rosemary; Olive oil; Salt and pepper; 2\u2009½ cups College Inn® Chicken Broth, warmed; ½ cup heavy cream, warmed

Mixed veggies and apples are roasted with fresh rosemary, then blended with chicken broth and cream for a warming, autumn soup.

INGRIDIENT

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

½ yellow onion, quartered

4 sprigs fresh rosemary

Olive oil

Salt and pepper

2 ½ cups College Inn® Chicken Broth, warmed

½ cup heavy cream, warmed

DIRECTION

Step: 1

Pre-heat oven to 450 degrees F.

Step: 2

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.

Step: 3

Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.

Step: 4

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.

Step: 5

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.

NUTRITION FACT

Per Serving: 273 calories; protein 3.7g; carbohydrates 34.2g; fat 15.4g; cholesterol 40.8mg; sodium 663.8mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

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