- 10
- 20 mins
- 40 mins
Ingredients
- 1 small butternut squash, peeled, diced (about 5 C.)
- 1 medium onion, large dice (1 cup)
- 1 tablespoon olive oil
- 1 apple, skinned, large dice (1 cup)
- 48 ounces chicken broth
- 1 cup half-and-half
- 2 tablespoons parsley, fresh, chopped
- 1 tablespoon thyme, fresh, chopped
- crouton (optional)
- sour cream (optional)
Preparation
Step 1
ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 10 minutes.
2 Meanwhile, skin and dice apple. After the first 10 minutes of roasting are done, add apple to squash/onion and roast everything another 15 minutes.
3 Place roasted mixture into blender with about half the chicken broth; puree. Add remaining chicken broth, half-and-half, and herbs; puree.
4 Transfer mixture to saucepan; reheat gently.
5 Serve with a dollop of sour cream and croutons.
6 TIP: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.
7 NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.