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Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Butternut Squash Soup
Getting reviews...
"I love how making soup really warms you up. If you use precut squash, this one is even easier," says Katie.
- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: 4 servings
Ingredients
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.
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