Butternut squash Soup (Katie Joel)

By lisalang

Ingredients

• 1 butternut squash, cut into cubes
• 1 large peeled apple
• 1 medium onion, cut into sixths
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 1 garlic clove
• 4 sprigs thyme
• 1 bay leaf
• 4 cups low sodium chicken broth

Preparation

Step 1

Preheat to 400. On cookie sheet, place squash, onion, apple, drizzle with olive oil, salt and pepper. Roast until soft, aprox 45 minutes.
Make a sachet with garlic, thyme and bayleaf. Add to chicken broth, and bring to low boil over low heat. Add squash, onion and apple. And simmer for 20 minutes.
Transfer to a blender in batches blend until smooth and creamy.