If you guys haven’t noticed yet, I am completely OBSESSED with butternut squash. Hence, why I have uploaded a few recipes using this marvelous vegetable. Today, I will be sharing with you this super yummy and easy butternut squash soup which is basically Fall in a bowl! I will be honest and say I have never been a soup person. Not sure if it is the texture but it’s never something I craved or looked forward to. This soup on the other hand was a winner especially with toasted croutons, nuts, or seeds for a crunchy texture and garnish. It is so easy to make. A delightful bowl of comfort.
Serving size: 4
Total Time: 45 minutes
1 medium to large butternut squash peeled and diced into cubes (no seeds)
1 apple peeled and cored and cut into 4
A pinch of nutmeg
1 medium red or yellow onion diced in 4’s
1 tablespoon garlic powder
3 garlic cloves
4 cups of vegetable broth
2 teaspoon of thyme
3 tablespoons olive oil
Salt & Pepper to taste
- Preheat the oven to 400 degrees. Place the onion, apple, garlic clove, and squash on a baking pan. Drizzle the olive oil, salt & pepper, and garlic powder and toss to combine everything together. Roast this for about 35 minutes till all are tender.
- In a pot, pour 4 cups of vegetable broth, nutmeg and the thyme. Once the veggies are cooked, add to the broth and simmer for 10-15 minutes together on low heat.
- Take off the heat, and use an immersion blender to mix everything all together to a soup consistency. If you do not own an immersion blender, just transfer the mixture in increments into a blender and use that instead. Add a touch more of salt & pepper. *You have less of a mess if you use the immersion blender that is for sure.
- Garnish with a drizzle of olive oil and toasted croutons, seeds, or chopped almonds.