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Butternut Squash Soup
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Serves:
4
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Prep Time:
25 min
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Cook Time:
40 min
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Calories:
394
Ingredients
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1 (2.5-3 lb)
Butternut squash, peeled, cut into 1 ½ inch cubed
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1
Yellow onion, peeled and quartered
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2
Sweet apples, (fuji, gala, honeycrisp), cored & sliced
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8
Garlic cloves
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3
Sprigs thyme
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¼ cup
Olive oil
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1 ½ tsp
Salt
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½ tsp
Freshly ground pepper
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¼ tsp
Nutmeg
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¼ tsp
Cayenne pepper
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½ cup
Heavy cream (or coconut cream if you are vegan or whole30)
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Pepitas (optional)
Method
- Heat oven to 400°F.
- 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.
- Roast 30-40 minutes until squash is fork tender.
- 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.
- 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.