Stay warm this Fall with my new favorite soup!
-1 butternut squash
-1 yellow onion, chopped
-1 small Granny Smith apple, chopped
-1 small Gala apple, chopped
-5 thyme sprigs
-2 tablespoons butter, melted
-1 tablespoon extra virgin olive oil
-1 teaspoon sugar (optional)
-1/2 teaspoon nutmeg
-1 teaspoon cayenne (optional)
-salt and pepper
-4 cups chicken broth
1. Heat oven to 400 degrees F. Line a baking sheet with foil.
2. Place squash in the microwave for about 4-5 minutes so that it’s softened and easier/safer to cut. Remove both ends of the squash, then cut in half lengthwise. Peel the tough, outer skin and remove the “guts” from the inside of the squash. Continue to cut the squash into smaller, bite-size pieces.
3. Place the squash in a bowl with the melted butter and thyme leaves, then generously salt and pepper. Place on the lined baking sheet and cook in the oven for 40 minutes, flipping halfway through. The squash should be tender enough to pierce with a fork at the end of cooking.
4. When the squash has cooked for 20 minutes, heat a large stockpot over medium-high heat, and add the olive oil. When the oil is hot, add the onions and optional sugar (generally I wouldn’t recommend sugar, but since this is a lot of soup, it’s hardly any sugar per serving). Add the apples, nutmeg, salt, and pepper. Cook for about 20 minutes, or until soft and fragrant.
5. In batches, add the cooked squash and onion/apple mixture to the blender along with a cup of chicken broth with each batch. Blend until smooth. Continue to add the squash, onions, apples and broth. Season with salt and pepper to taste and garnish with thyme. Enjoy!