Prep 20 mins
Cook 2 hrs
This recipe was adapted from a book of soup recipes. Even my friends who don't like squash eat this.
- 1 1⁄2 lbs butternut squash
- 2 tablespoons olive oil
- 10 baby carrots
- 1 medium onion
- 3⁄4 lb apple (any variety)
- 1⁄2 lb potato
- 2 -3 garlic cloves
- 1 sprig thyme
- 4 cups reduced-sodium chicken broth
- salt and pepper
- Note: I used 1½ pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
- Preheat oven to 400 degrees.
- Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
- Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
- Toss the carrots, onions, and garlic with the rest of the oil.
- Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
- Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
- Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
- Place them in the soup pot along with the broth and thyme.
- Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove from the heat and allow to cool slightly. Remove the thyme stems.
- Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
- Salt and pepper to taste.
This was a very tasty soup. Roasting the vegetables gave it a wonderful depth of flavor that my husband and I enjoyed. I added 1 tsp curry powder and 1 tsp cinnamon and used 1/2 granny smith and 1/2 jonagold apples, vegetarian "chicken" broth, 1/2 tsp salt and 1/4 tsp black pepper. Thank you for sharing.
I loved this recipe! I made it exactly as written and it was great. It's just me, so I had enough for dinner and lunch the next day, plus I froze a quart. It's wonderful during our rainy, cold winters.