BUTTERNUT SQUASH SOUP WITH APPLE

Butternut Squash Soup With Apple image

I've made this for Christmas Eve, and I was pleasantly surprised at how delicious it was. I think I found it in LHJ years ago, but who knows. The squash, sweet potatoes, and apples are heavenly.

Provided by AmyZoe

Categories Cheese

Time 2h

Yield 8 serving(s)

Number Of Ingredients 16

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Ingredients

3 3/4 lbs butternut squash (peeled, seeded, cut into 1 1/2-inch chunks)
1 lb sweet potato
1 lb granny smith apple
2 large onions, chopped
2 tablespoons olive oil
2 1/2 teaspoons salt
1/4 teaspoon pepper
3 cups chicken broth
2 cups water
2 cups half-and-half
2 tablespoons unsalted butter
8 slices red apples
8 slices green apples
8 slices white cheddar cheese
snipped chives
ground black pepper

Steps:

Preheat oven to 425°F.
In a roasting pan, mix the squash, potatoes, apples, onions, oil, 2 teaspoons salt, and the pepper.
Roast, stirring twice, 55 minutes or until tender.
In a food processor or blender, in batches, puree squash mixture, blending some broth and water into each batch.
Pour into Dutch oven and stir in remaining salt, broth, water, the half and half, and butter.
Heat over medium heat until the butter melts.
For the garnish, preheat the broiler and line a baking sheet with foil.
Place red-apple slices at least 1" apart on sheet and top each with slightly overlapping slice of green apple.
Top with slice of cheese (breaking in half to fit if necessary).
Broil 1 to 2 minutes to melt cheese and remove from oven.
Let stand 1 minute.
Ladle soup into 8 bowls, top each with apple-cheese garnish, chives, and pepper.

Nutrition Facts : Calories 451.5, Fat 23.4, SaturatedFat 12.8, Cholesterol 59.4, Sodium 1254.7, Carbohydrate 51.4, Fiber 7.9, Sugar 15.1, Protein 14.1