Ingredient for this dish
- 1 butternut squash, halved lengthwise and seeded
- 1 large carrot, cut into large chunks
- 1 sweet potato, cut into large chunks
- 1 head garlic
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon dried rosemary
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 2 stalks celery, chopped
- 1 onion, chopped
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 2 Granny Smith apples – peeled, cored, and sliced
- 4 cups vegetable broth
- 1 cup apple cider
- Step 1: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Step 2: Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
- Step 3: Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
- Step 4: Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
- Step 5: Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
- Step 6: Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
- Step 7: Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.
Recipe From allrecipes.com