Lunche for 6
Butternut Apple Soup
Roasted squash simmers with apple, onion, garlic, herbs, spices, and broth before blending into a smooth soup.
$1.22per serving $
65 minstart to table
6servings
AmericanVegetarianBudgetLunchesCold-weather comfortFallWinter
Ingredients
- 1 large butternut squash
- 3 tbsp olive oil or unsalted butter
- to taste kosher salt and ground black pepper (optional)
- 1 small yellow onion
- 1 granny smith apple
- 1 tbsp lemon juice
- 1/4 heaping tsp ground ginger
- 1/8 tsp each: ground nutmeg. ground cinnamon & cayenne
- 3 1/2 cloves garlic
- 1 heaping tbs fresh sage leaves
- 1 scant tbs fresh thyme leaves
- 3 1/4 cups low-sodium chicken stock or veggie broth (optional)
- optional: to taste heavy cream
- optional garnish: toasted pumpkin seeds or toasted walnuts
- optional garnish: crème fraiche
Steps
- Heat the oven to 425 F, halve the squash, and roast it cut-side down for 35 minutes.
- Heat the oil or butter in a large pot over medium heat and cook the chopped onion for 5 minutes.
- Add the apple, garlic, sage, thyme, ginger, nutmeg, cinnamon, and cayenne, then cook for 3 minutes.
- Scoop in the roasted squash and add the broth, then simmer for 15 minutes.
- Blend the soup until smooth, stir in the lemon juice, and season with salt and pepper.
- Warm the soup for 2 minutes more and stir in heavy cream if desired.
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