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Lunche for 6

Butternut Squash Apple Soup

Butternut squash and apple simmer with onion, garlic, broth, thyme, and cream for a smooth, mild soup.

$0.98per serving $
75 minstart to table
6servings

AmericanVegetarianBudgetLunchesBack to schoolCold-weather comfortFallWinter

Ingredients

  • 1 small onion
  • 1 tbsp butter
  • 1 clove garlic
  • 6 cups cubed peeled butternut squash
  • 1 can reduced-sodium chicken broth or vegetable broth
  • 1 large apple
  • 1/2 cup water
  • 3/4 tsp minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 tsp salt
  • 1/2 cup half-and-half cream

Steps

  1. Melt the butter in a large pot over medium heat.
  2. Cook the chopped onion and garlic for 5 minutes, stirring often.
  3. Add the squash, peeled apple, broth, water, thyme, and salt.
  4. Bring the pot to a boil, then cover and simmer for 40 minutes, until the squash is tender.
  5. Blend the soup until smooth, then stir in the half-and-half.
  6. Warm the soup over low heat for 5 minutes without boiling, and season with salt and pepper.

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