2 large New York State apples, cored and chopped
½ cup pumpkin, chopped
1 cup butternut squash, chopped
1 clove garlic, chopped
2 tbsp olive oil
1 tbsp sage, chopped
4 cups low-sodium chicken broth
⅓ cup half and half
¼ tsp salt and pepper
¼ tsp smoked paprika
Pecans, toasted
Bread, sliced and toasted
Prep Time: 20 min
Cook Time: 50–65 min
Servings: 4
1 Preheat oven to 400° F.
2 Arrange apples, squash, and pumpkin on a baking sheet. Drizzle with olive oil and toss with salt, pepper, sage, and chopped garlic. Roast for 35 minutes, tossing halfway through baking.
3 In a blender, purée 1–2 cups of squash mixture and 1 cup of broth. Transfer to a large pot and continue to blend the rest of the squash while adding in the rest of the broth in batches.
4 When all of the soup has been transferred to a pot, stir in smoked paprika, salt and pepper to taste, and half and half. Cook for 20–30 minutes on low heat. Garnish with toasted pecans and serve with fresh toasted bread. Enjoy!
To learn more about Apples from New York, visit www.applesfromny.com
