Recipe courtesy of Katie Lee
Show: The Kitchen
Episode: Spooky Surprises
Save Recipe Print
Butternut Squash Soup
Total:
1 hr 25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. 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 salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.

Make a sachet with the garlic, thyme, and bay leaf (tied 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 squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes.

Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

More from:

The Kitchen

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Squash and Spinach Lasagna

Recipe courtesy of Food Network Kitchen

7-Can Soup

Recipe courtesy of Ree Drummond

Chicken Soup

Recipe courtesy of Ina Garten

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Recipe courtesy of Anne Burrell

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword