Butternut Squash Soup

Serve it for dinner tonight or add it to your Thanksgiving menu — perfect for a side that could also double as a main for anyone who doesn’t love turkey or is vegetarian. 

Butternut Squash Soup

20 minutes 1 hour 5 minutes 4-6 Servings

Ingredients

• 1 (2 to 2 ½)-pound butternut squash peeled and cut into 1 1/2 -inch cubes (about 4 cups)
• 1 large apple peeled, cored, and cut into sixths
• 1 medium yellow onion cut into sixths
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 4 cups low-sodium chicken stock
• 4 sprigs thyme
• 1 bay leaf
• Sour cream or Greek yogurt, to garnish

Instructions

1. Preheat the oven to 400ºF.
2. Line a baking sheet with parchment paper or foil. Place the squash, apple, and onion on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until fork tender, 40 to 45 minutes.
3. When the veggies are about finished roasting, pour the stock into a large Dutch oven or heavy-bottomed pot and bring to a simmer. Add the garlic, thyme, and bay leaf. Add the roasted veggies and apple and allow to simmer for 10 to 20 minutes in the stock.
4. Remove the thyme sprigs and bay leaf. Using an immersion blender, or transfer to a blender in batches, blend the soup until smooth and creamy. Season with additional salt and pepper to taste.
5. Serve garnished with sour cream or Greek yogurt.

xoKatie 

---