Classic Roasted Butternut Squash Soup
Made with 
Cut squash in half lengthwise.
1
Made with 
Remove and discard seeds and pulp.
2
Made with 
Lay flat on baking sheet cut side down.
3
Made with 
Roast about 1 hour until tender. Remove and flip over to cool slightly.
4
Made with 
Scoop out roasted squash.
5
Made with 
Start soup by melting butter. Add onion and cook to soften.
6
Made with 
Add broth, measred roasted squash, shedded apple, if using and thyme.
7
Made with 
Stir to combine then simmer 15-20 minutes. Puree with immersion blender/blender.
8
Made with 
Finish soup with cream and maple syrup and warm through
9
Made with