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Katie Lee Biegel’s 5-Star Butternut Squash Soup

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A quintessential fall recipe featuring roasted butternut squash, apple, and onion blended into a smooth, creamy soup with aromatic herbs.

Ingredients

Scale
  • One 2– to 2 1/2-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 olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 garlic clove
  • 4 sprigs thyme
  • 1 bay leaf
  • 4 cups low-sodium chicken broth

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
  2. Place the squash, apple, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to combine.
  3. Roast in the oven until fork tender, 40 to 45 minutes.
  4. Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine).
  5. Bring the chicken broth and sachet to a low boil in a stockpot over high heat.
  6. Add the roasted squash, apple, and onion to the broth. Lower the heat to a simmer and cook about 20 minutes.
  7. Remove from heat and discard the sachet.
  8. Use an immersion blender or transfer to a blender in batches and blend until smooth and creamy.
  9. Season the soup with additional salt and pepper to taste. Serve immediately.

Notes

Roasting the squash, apple, and onion enhances the natural sweetness and depth of flavor. Using a sachet of herbs infuses the broth subtly without leaving bits in the soup.

Nutrition

Find it online: https://www.receipster.com/fall-butternut-squash-soup/

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