This isn’t your usual Butternut Squash soup. This healthy take on the classic fav is sure to please everyone in your family.
The best part is that almost all the ingredients are available locally right now, which of course makes the soup all the better.
We recommend serving with fresh bread that you can use to soak up all the leftover soup in the bowl (trust us, it’s that good).
Butternut Squash Soup
Ingredients: -1 medium butternut squash, peeled, halved, seeds and strings discarded -2 tbsp olive oil -2 tbsp unsalted butter -1 large white onion, roughly chopped -2 garlic cloves, peeled and chopped -1/2 tsp nutmeg -3 sprigs fresh thyme -2 fresh sage leaves -2 carrots, peeled and roughly chopped -1 Granny Smith apple, peeled, cored, and chopped -1 32 oz carton of chicken broth -salt and pepper to taste
1. Cut the butternut squash into 1 inch pieces and set aside.
2. In a large pot (we used a cocotte/dutch oven), heat the oil and butter over medium high heat. Add onion and garlic, sauté for about 4 minutes until fragrant and softened.
3. Add the nutmeg, thyme, sage, and cook for another minute, stirring.
4. Add the squash, carrots, apple, and chicken broth. Bring to a boil, lower the heat, cover and simmer. Simmer until veg are tender, about 20 minutes.
5. Remove the thyme sprigs and sage leaves from the soup and transfer mixture to a blender. Purée until smooth. Season to taste and serve hot. For an added bonus, pan fry some sage leaves in butter until crispy and serve as garnish on the soup with a drizzle of the hot butter!