Roasted Butternut Squash and Apple Soup with College Inn® Broth

By College Inn® Broths and Stocks

5.0 / 5

15min

35min

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4 cups butternut squash peeled and cubed (1/2-inch pieces)
2 large carrots sliced
2 apples peeled, cored, and quartered
1 shallot peeled and quartered
½ yellow onion quartered
4 sprigs fresh rosemary
olive oil
salt and pepper
2 ½ cups College Inn® Chicken Broth warmed
½ cup heavy cream warmed