Roasted Butternut Squash, Garlic, and Apple Soup
In this autumnal soup recipe, large pieces of roasted butternut squash, sweet potato, carrot, and garlic are combined with onion, celery, apple, and vegetable broth.
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.