Butternut Squash Soup

  • Serves: 4
  • Prep Time: 25 min
  • Cook Time: 40 min
  • Calories: 394
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Ingredients

  • 1 (2.5-3 lb) Butternut squash, peeled, cut into 1 ½ inch cubed
  • 1 Yellow onion, peeled and quartered
  • 2 Sweet apples, (fuji, gala, honeycrisp), cored & sliced
  • 8 Garlic cloves
  • 3 Sprigs thyme
  • ¼ cup Olive oil
  • 1 ½ tsp Salt
  • ½ tsp Freshly ground pepper
  • ¼ tsp Nutmeg
  • ¼ tsp Cayenne pepper
  • ½ cup Heavy cream (or coconut cream if you are vegan or whole30)
  • Pepitas (optional)

Method

  1. Heat oven to 400°F.
  2. Place the cubed squash, onions (separate the layers), apple slices, garlic cloves and sprigs of thyme on a rimmed baking sheet. Drizzle veggies with olive oil and season with 1 teaspon salt and 1/2 teaspoon pepper.
  3. Roast 30-40 minutes until squash is fork tender.
  4. Transfer all the roasted veggies (discard the stem from the thyme) along with the cream to your vitamix blender. Add salt, pepper, nutmeg, cayenne pepper and secure lid.
  5. Turn the blender on and slowly increase to the highest speed. Blend for 5-6 minutes or until heavy steam escapes from the vented lid. Serve immediately.