Roasted Butternut Squash Soup with Wild Rice and Apples
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Pot
- Saucepan
- Saute pan
- Mixing bowl
- Colander
- Stove
- Spoon
- Ladle
- Measuring cup
- Measuring spoon
- Soup bowl
Ingredients
- 1 butternut squash 1 ½ to 2 pounds
- 4 tablespoons whole almonds
- 3 tablespoons unsalted butter
- 1 onions, roughly chopped
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 1 large turnip, peeled and thinly sliced
- 1 large parsnip, peeled and thinly sliced
- 3 teaspoons kosher salt
- freshly ground black pepper, to taste
- 4 cups vegetable broth
- 2 sprigs thyme
- ½ cup wild rice
- 2 apples, cored and chopped into rough ½ inch dice
- 2 scallions, finely sliced (green parts only)
- 1 pinch cayenne pepper (or to taste)
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