Butternut Squash and Gorgonzola Soup

Yield: 8 servings.



  1. Preheat oven to 375 degrees F.
  2. Spread a single layer of squash over a large lightly-oiled baking sheet. Roast until tender, about 25 minutes.
  3. Melt the butter in a large saucepan and sauté onion until transparent, about 6 minutes. Transfer the roasted squash to the sauce pan. Add the apples, vegetable stock and cider.
  4. Bring to a boil over medium-high heat. Reduce the heat and simmer until the squash and apples are tender, about 15 minutes.
  5. Transfer the mixture to a food processor. Add the cheese and process until smooth. Season to taste with salt and pepper, and serve.

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