Roasted Butternut Squash and Apple Soup



  • 1 pound peeled and cubed butternut squash
  • 1 tablespoon canola oil
  • 1 small onion coarsely chopped
  • 2 cloves garlic, peeled and smashed
  • 3 green apples, cored, peeled and cubed
  • 1 cup apple cider
  • 2 cups chicken or vegetable stock
  • 1 cup evaporated skim milk
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper (optional)
  • 2-tablespoons toasted almonds


    1. Prepare vegetables (squash, apples, onions, and garlic) and toss with the oil.

    2. Place on a baking sheet and roast in a 440F oven until the garlic is fragrant and the squash is tender and lightly browned (about 10 minutes).

    3. Transfer vegetable items to a soup pot, add the cider and broth, and bring to a boil. Simmer for 10 minutes. Remove from the heat and place soup in a blender and process into a smooth puree. Add the evaporated skimmed milk and place into serving vessels. Garnish with toasted almonds.

    Makes 4 servings

    Calories per Serving: 262.8

    Fat: 6.3g

    Source: Michael Noble

    Prepared by Michael Noble -- October 20, 2004
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