Make this butternut squash soup on a cold day for a warm and cozy dinner. You’ll love leftovers for an easy lunch or side.
Butternut Squash-Apple Soup
Yield: 6 to 8 servings
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- 3 tablespoons unsalted butter
- 2 1⁄2 cups yellow onion, chopped
- 2 tablespoons garlic, minced
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 8 1⁄2 cups (1-inch cubes) butternut squash (about 2 small squash)
- 3 cups peeled, cored, and chopped Granny Smith apple (about 3 apples)
- 10 sprigs thyme, tied together with string
- 2 teaspoons kosher salt
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground black pepper
- 8 cups vegetable broth
- Garnish: fresh sage
- In a large Dutch oven, melt butter over medium-high heat. Cook onion and garlic until translucent, approximately 8 minutes. Stir in carrot and celery; cook 5 minutes more. Add squash, apple, thyme, salt, cumin, pepper, and broth; bring to a boil. Reduce heat to low, and simmer until vegetables are tender, approximately 25 minutes. Discard thyme.
- Working in batches, transfer vegetables to the container of a blender with a slotted spoon; purée until smooth. Reserve broth. Transfer puréed vegetables to a large saucepan.
- Reheat puréed vegetables over medium heat; thin with reserved broth until soup reaches desired consistency. Garnish with sage, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/