Ingredients for Apple Butternut Squash Soup
- 1 (2-pound) butternut squash
- 1 large onion, chopped
- 1 carrot, chopped
- 2 tablespoons butter, melted
- 2 Granny Smith apples, peeled, cored, and chopped
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon fresh thyme, plus fresh thyme sprigs for garnish
- freshly ground black pepper, to taste
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How to Make Apple Butternut Squash Soup
- Preheat oven to 350°F (175°C).
- Halve the butternut squash lengthwise and scoop out the seeds.
- Cut each half into thirds and peel.
- Place the squash, onion, and carrot in a single layer in a baking dish. Drizzle with 2 tablespoons of melted butter.
- Toss gently to coat.
- Roast vegetables for 1 hour, or until tender, turning halfway through.
- Transfer the roasted vegetables to a large saucepan.
- Add the apples, 4 cups of broth, 1 teaspoon of salt, and 1 teaspoon of thyme.
- Bring to a simmer, cover, and cook for 30 minutes, or until apples are tender.
- Stir in freshly ground black pepper to taste.
- Carefully process the soup in batches using an immersion blender or a regular blender until smooth.
- Ladle into bowls and garnish with fresh thyme sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
67g
Fat
26g
Carbs
12g
