Prep 20 mins
Cook 1 hr 30 mins
This one is from a Family Circle Magazine (2001). Great fall soup!
- 2 lbs butternut squash
- 1 medium onion, cut into eighths
- 1 medium carrot, trimmed, peeled and cut into eighths
- 1⁄4 cup butter, melted
- 3 large granny smith apples, cored, peeled and cut into eighths
- 3 (14 1/2 ounce) cans chicken broth
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons fresh thyme, chopped
- 1⁄8 teaspoon black pepper
- Preheat oven to 350 degrees.
- Half squash lengthwise and scoop out seeds.
- Cut each half into thirds and peel.
- Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
- Stir to coat.
- Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
- Transfer vegetables to a large saucepan.
- Add apples, broth, and salt.
- Simmer, covered for 30 minutes until apples are tender.
- Add thyme and pepper, stir.
- Process soup in batches.
- Portion into bowls and garnish with fresh thyme sprigs if desired.
A very good soup. I used perhaps 1 1/2 lbs of squash, reduced the other ingredients, used one large jonagold apple, as that was what I had. As I had only dried thyme, I added it with the broth. Roasting the squash, etc., this morning as I was getting ready for work made this very easy to finish for dinner.
This was the first time I made a squash soup and this was easy and oh so good. My husband had never tasted Butternut squash soup and he loved it Easy to make and tastes great.Thanks for posting My husband said" dont lose the recipe."
Amazing soup! I've also made this with half the butter and substituting beef broth, which gave it a more savory flavor.