Butternut Squash Soup

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Here is a knockout Butternut Squash Soup made easy by blending roasted squash with apples, onion, garlic and lots of fresh sage and thyme.

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Butternut Squash Olive Oil Yellow Onion Salt + Pepper Apple Garlic Cloves Thyme + Sage Vegetable Broth Nutmeg Apple Cider Vinegar Toasted Pepitas Coconut Milk

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Preheat oven to 425ºF. Place butternut squash on baking sheet, cut-side up; rub each half with a drizzle of olive oil. Sprinkle with salt and pepper.

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Flip squash face down; roast until tender and completely cooked through, about 40 to 50 minutes. Allow to sit and cool enough to handle.

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In a large pot, heat oil and add onion; cook until softened. Stir in apple, garlic, and herbs; cover and cook 6 to 8 minutes, stirring occasionally.

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Scoop out butternut squash and place in blender. Transfer ingredients from soup pot into blender. Add vegetable broth, nutmeg, olive oil, and vinegar.

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Blend on high until completely smooth and creamy, about 2 to 3 minutes. Add a little more broth, if needed.

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Pour everything back into pot and heat over medium heat, until steamy. Adjust seasoning with more salt and pepper, if necessary. Serve topped with toasted pepitas, if using.

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Butternut Squash Soup

Here is a knockout Butternut Squash Soup made easy by blending roasted squash with apples, onion, garlic and lots of fresh sage and thyme.

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Butternut Squash Olive Oil Yellow Onion Salt + Pepper Apple Garlic Cloves Thyme + Sage Vegetable Broth Nutmeg Apple Cider Vinegar Toasted Pepitas Coconut Milk

Ingredients

— — — — — — — — — — — —

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Preheat oven to 425ºF. Place butternut squash on baking sheet, cut-side up; rub each half with a drizzle of olive oil. Sprinkle with salt and pepper.

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Flip squash face down; roast until tender and completely cooked through, about 40 to 50 minutes. Allow to sit and cool enough to handle.

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In a large pot, heat oil and add onion; cook until softened. Stir in apple, garlic, and herbs; cover and cook 6 to 8 minutes, stirring occasionally.

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Scoop out butternut squash and place in blender. Transfer ingredients from soup pot into blender. Add vegetable broth, nutmeg, olive oil, and vinegar.

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Blend on high until completely smooth and creamy, about 2 to 3 minutes. Add a little more broth, if needed.

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Pour everything back into pot and heat over medium heat, until steamy. Adjust seasoning with more salt and pepper, if necessary. Serve topped with toasted pepitas, if using.

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