Butternut Squash Soup
Ingredients
-
2
lb
butternut squashes, halved and seeds and stringy flesh removed
-
2
Tbsp
olive oil
-
1
8 oz
granny smith apple, peeled, cored and chopped
-
to taste
salt and freshly ground black pepper
-
1
cup
diced yellow onion
-
2
cloves
garlic, minced
-
4
cups
low-sodium chicken broth
-
2
tsp
minced fresh sage
-
1
tsp
minced fresh thyme (optional)
-
1
tsp
minced fresh rosemary (optional)
-
⅛
tsp
ground nutmeg
-
½
cup
pecans, toasted and chopped
-
⅓
cup
heavy cream, or more to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Place the squash halves cut side up on the baking sheet, brush with olive oil, and season with salt and pepper.
- Roast the squash in the oven for about 50-60 minutes until tender and slightly browned.
- In a large pot, heat the remaining olive oil over medium heat, then add the onion and apple, sautéing until nearly softened.
- Add the garlic and sauté for an additional minute.
- Pour in the chicken broth and add the sage, thyme, rosemary, and nutmeg. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes.
- Remove the squash from the oven, scoop the flesh from the skin, and add it to the soup.
- Blend the soup until smooth using an immersion blender.
- Season with salt and pepper to taste, and thin with water if necessary.
- Stir in the cream or add it to each serving along with the pecans.
Nutrition Facts (estimated)
Servings
6
Calories
310
Total fat
16g
Total carbohydrates
32g
Total protein
7g
Sodium
63mg
Cholesterol
18mg
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