Simple Recipes for Every Day
Butternut Squash Soup
- Serves: 4
- Prep Time: 25 min
- Cook Time: 40 min
Ingredients
- 1 (2.5-3 pound) Butternut squash, peeled, cut into 1 ½ inch cubed about 6-8 cups
- 1 Yellow onion, peeled and quartered
- 2 Sweet apples, (fuji, gala, honeycrisp), cored & sliced
- 8 Garlic cloves
- 3 Sprigs thyme
- ¼ cup Olive oil
- 1½ teaspoons sea salt
- ½ teaspoon Freshly ground pepper
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cayenne pepper
- ½ cup Heavy cream (or coconut cream if you are vegan or whole30)
- 2 cups vegetable broth or chicken stock
- 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 teaspoon salt and 1/4 teaspoon pepper.
Roast 30-40 minutes until squash is fork tender.
During the last 5-10 minutes of roasting bring the broth to a boil and set aside.
Transfer all the roasted veggies (discard the stem from the thyme) along with the cream to your vitamix blender. Add hot broth, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, nutmeg and cayenne pepper and secure the 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.