BUTTERNUT SQUASH SOUP
martha fortier
ingredients
- 1 butternut squash (2-2 1/2 lbs) peeled and cut into 1 1/2 inch cubes
- (about 4 cups)
- 1 large apple, peeled, cored and cut into sixths
- 1 medium yellow onion, cut into sixths
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 garlic vloe
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
directions
- 1
Preheat oven to 400°. Line a baking sheet with parchment paper or foil.
- 2
Place squash, apple and onion wedges on baking sheet. Drizzle with olive oil, season with salt and pepper and toss to combine. Roast in oven until fork tender, 40 to 45 minutes. Set aside.
- 3
Make a cheesecloth sachet with garlic, thyme and bay leaf. Add to chicken broth in a stockpot and bring to a low boil over high heat. Add roasted squash, apple and onion. Lower heat and simmer for about 20 minutes. Remove from heat and discard sachet.
- 4
Transfer soup to a blender in batches; blend until smooth and creamy. Season soup with salt and pepper to taste. Before serving, garnish with pepita and parsley , if desired.
Source: martha fortier
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