Pumpkin Apple Squash Soup Recipe

Ingredients:
3 lbs organic butternut squash, seeded, peeled, cut into 8 wedges
3 tbsp vegetable oil
4 cloves garlic, peeled, crushed
1 onion, coarsely chopped
1 granny smith apple, peeled, cored, coarsely chopped
5 cups chicken broth
1 cup apple cider
1 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
Rothschild Horseradish Sauce


Directions:
Preheat oven to 350 degrees F. In a roasting pan, mix squash and 2 tbsp oil. Arrange squash, curved side up; place garlic in curved part of squash. Roast in 350 degrees F oven for 1 hour or until tender. Turn halfway through cooking.  In a large pot, heat remaining oil. Add onion; sauté 5 minutes until softened. Add squash, garlic, apple, broth, cider, salt, black pepper and nutmeg. Bring to a boil over high heat. Pour into a blender and process until smooth. Reheat.  Serve in soup bowls and garnish with heaping tbsp of the Horseradish Sauce and sprinkle of cinnamon.

Copyright Robert Rothschild Farm