Butternut Squash Soup

By amity

Ingredients

• 1 2 to 2 1/2 pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
• 1 apple, cored and cut into sixths
• 1 onion, peeled and cut into sixths
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 cups chicken broth

Details

Preparation time 15mins
Cooking time 80mins

Preparation

Step 1

When I make this soup, my kitchen fills with the scent of autumn. Butternut squash and apples are both in season in the fall and when cooked with the garlic and thyme, the aroma is intoxicating. After blending all of the ingredients, it becomes a beautiful golden orange hue. I like serving this soup as a first course at fall dinner parties or in espresso cups with a dollop of sour cream for larger groups.When I make this soup, my kitchen fills with the scent of autumn. Butternut squash and apples are both in season in the fall and when cooked with the garlic and thyme, the aroma is intoxicating. After blending all of the ingredients, it becomes a beautiful golden orange hue. I like serving this soup as a first course at fall dinner parties or in espresso cups with a dollop of sour cream for larger groups.

Preheat oven to 400 degrees F.

Place the squash, apple, and onion on a parchment paper- or foil-lined baking sheet.Drizzle with olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, about 40 to 45 minutes.

Make a bouquet garni with the garlic, thyme, and bay leaf. Bring chicken broth and bouquet garni to a low boil over high heat. (The seasonings can either be tied in a bundle using cheesecloth and cotton twine or simply tossed in with the chicken broth.) Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes. Remove from heat and remove the bouquet garni. Use an immersion blender or transfer to a blender and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.