Roasted Butternut Squash Soup With Wild Rice And Apples

Name: Roasted Butternut Squash Soup With Wild Rice And Apples
Prep time: 2 h 18 min
Cook time: 2 h 18 min
Total time: 2 h 18 min
Yield: 1
Cuisine: Global
Ingredients: 2 apples, cored and chopped into rough 1/2 inch dice; 0 freshly ground black pepper, to taste; 1 butternut squash 1 1/2 to 2 lbs; 2 carrots, roughly chopped; 1 pn cayenne pepper (or to taste); 2 stalks celery, roughly chopped; 3 teaspoons kosher salt; 1 onions, roughly chopped; 1 large parsnip, peeled and thinly sliced; 2 scallions, finely sliced (green parts only); 2 sprigs thyme; 1 large turnip, peeled and thinly sliced; 3 Tbsps unsalted butter; 946 milliliters vegetable broth; 4 Tbsps whole almonds; 118 milliliters wild rice

Roasted Butternut Squash Soup With Wild Rice And Apples requires approximately 2 hours and 18 minutes from start to finish. This gluten free and vegetarian recipe serves 1. One serving contains 1665 calories, 36g of protein, and 58g of fat. Not Autumn will be even more special with this recipe. Head to the store and pick up kosher salt, turnip, vegetable broth, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It works well as a pricey main course.