The white cheese sauce for nachos comes together quickly and is simple to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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 ½ tablespoons olive oil
- ½ teaspoon dried rosemary
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 2 stalks celery, chopped
- 1 onion, chopped
- ½ teaspoon nutmeg
- ½ teaspoon cayenne pepper
- 2 Granny Smith apples – peeled, cored, and sliced
- 4 cups vegetable broth
- 1 cup apple cider
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
- 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.
- 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.
- Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.
Reviews
I thought the soup was to tart, tasted like green apples. I only used 2 granny smith and the juice. I added a little sugar, a little cream, and finally bought another squash to add to it. To much work for me and to sour.
This is very good. I took a shortcut and cooked the vegetables in the broth and apple cider instead of roasting them. It still came out awesome. I used cayenne pepper and curry, and oh my!
Delicious! Very flavorful and not too heavy as some soups like this are. I like a soup like this without any heavy cream.
I just finished this recipe and it just tastes like garlic and onions. I am very disappointed. Please message me if you have any tips to fix this- Sour cream? More carrots or squash? Almost two hours for something nearly inedible. 🙁
First time I made this I accidentally used apple cider vinegar…but I tried again and followed the recipe except I used 2 Braeburn apples instead of Granny Smith. The soup is delicious! Roasting the veggies makes all the difference in taste.
Good flavor and texture. I would decrease the cayenne because it definitely had a bite to it. Also, adding a garnish like a dollop of sour cream and/or crispy fried onions really adds to it.
I followed the recipe , except in respect to the cayenne. As I don’t like a lot of spice, I only used 1/8 tsp of cayenne but added 1/4 tsp curry. The soup is delicious
Very tasty. Takes a while to make, but worth it. And it makes a lot! I toned down on the cayenne and think I could have cut back a tad more. Good flavors, great texture and good vegetarian recipe!
I will start by saying this was delicious, and I will absolutely make it again! This time I followed the recipe very closely. The biggest change is that, not having an immersion blender, I boiled all the roasted veggies with everything else for a few minutes and put in some good effort with a normal potato masher. To add a touch of creaminess I added about 5 tbsp of neufchatel cheese. The end result was creamy soup with small chunks of roasted veggies rather than a fully blended soup. Which was awesome. My only critique is that it was a little too sweet. Next time, I will halve or possibly skip the apple cider in favor of relying on the actual apples for a more subtle flavor. I served it with herb stuffing roasted in the hollows of the squash, added at the 20 minute mark and honey butter crescent rolls.
I liked it but next time I will only 1/2 cup cider vinegar.
Really flavourful recipe. I have made it twice – once with curry and once with cayenne. Both versions were very popular at our house. My favourite butternut squash recipe.
A lot,of prep time. I thought there was a it too much garlic and it masked the taste of the squash.i prefer a squash soup that has more of a squash flavor
I roasted the butternut squash, 1 large carrot cut in large pieces, 1 large onion cut in half, & 4 half stalks of celery. I did not have whole garlic to roast. When the veg cooled off I cut everything into chunks & put in a soup pot with the cooked squash & two large apples also cut into chunks. I added 4 cups of chicken broth, as I did not have vegetable broth or apple cider. Brought soup to a boil, added nutmeg, cayenne, & minced garlic. Then shut it off to cool a bit. Put it all through the food processor to puree, then back in the pot added 1 cup half & half cream. This is a great recipe but a lot more work in prep of vegetables. I did enjoy it though and will make it again.
Loved it but made a few adjustments. I added 1/2 tsp of curry and substituted chicken broth for vegge broth, added some thyme, a bay leaf, butter, and honey. It turned out complex with flavor and savory.
Added some low fat greek yoghurt for creaminess, fantastic recipe!
This is a good recipe. I have several squash soup recipes that are much easier to prepare. I may make this again for a special occasion but not for everyday when I want something quick to make.
Very good! I used a tabletop blender for the vegetables rather than an immersion, so it came out much smoother than what you see in the picture. The cayenne is a tad overpowering–I recommend using 1/4 tsp instead of 1/2.
This soup is delicious!! I didn’t have a sweet potato or Apple cider so I added a little more carrot and an extra Apple. It is a wonderful sweet/spicey soup. I will definitely make this one again!
delicious and full of flavor. Easy to make and very hands-off. Made with 2 toddlers running around on a weekday night.
This turned out really good, but my kids found it to be too spicy with the red cayenne pepper. I would leave that spice out entirely.
Been under the weather for the past week. Made this using crushed red pepper flakes since I was out of cayenne powder. The added kick helped clear my head, roasted garlic I’m sure will help my cold, not to mention that house smelled delightful while preparing. I will make this again. Might try the curry next time as suggested in recipe