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| Roasted Acorn, Butternut, and Apple Soup |
This is appropriate soup for the fall season.
Ingredients :
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup honey
- 1 butternut squash, halved lengthwise and seeded
- 2 acorn squashes, halved and seeded
- 3 Granny Smith apples, peeled and cored
- 1 tablespoon olive oil, or to flavor
- 1 large white onion, diced
- 1 tablespoon thyme
- 8 cups vegetable stock
- 2 cups apple cider
- 1 cup water
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H30M |
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Notes :
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