Pumpkin Apple Squash Soup

A different kind of soup containing squash, garlic, onion, apples, chicken broth, apple cider, nutmeg, cinnamon and our Horseradish Sauce.

Ingredients

  • 3 lbs. Butternut squash, 1 large or 2 small, 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
  • Robert Rothschild Farm Horseradish Sauce
  • Directions
    1. Preheat oven to 350 degrees F. In a roasting pan, mix squash and 2 tablespoons 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.
    2. 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.
    3. Serve in soup bowls and garnish with heaping tablespoon of the Horseradish Sauce and sprinkle of cinnamon.

Products used in this recipe

Horseradish Sauce
Horseradish Sauce
$7.49
   

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