Butternut Squash Soup
phoebe briggs
from InStyle magazine, November 2008
ingredients
- 1 Butternut Squash, about 4 cups, peeled and cut into 1 1/5" cubes
- 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 black pepper
- 1 garlic clove
- 4 sprigs fresh thyme
- 1 Bay Leaf
- 4 Cups low-sodium chicken broth
directions
- 1
Preheat Oven to 400 degrees F. 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 pepitas and parsley, if desired.
Source: phoebe briggs
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