Name: Butternut Squash Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 1 2 1/2-pound butternut squash, 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 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 clove garlic; 4 sprigs thyme; 1 bay leaf; 4 cups low-sodium chicken broth

Directions

Preheat the oven to 400˚. Line a baking sheet with parchment paper or foil. Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Roast until fork-tender, 40 to 45 minutes.
Meanwhile, make a sachet with the garlic, thyme and bay leaf (tie in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the roasted apple, onion and squash (set aside a few cubes of the roasted squash for topping). Reduce the heat to a simmer and cook until the vegetables are soft, about 20 minutes.
Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in small batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Ladle into bowls and top with the reserved roasted squash.

Photograph by Ralph Smith

Butternut Squash Soup

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