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
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
- Place the squash, apple, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to combine.
- Roast in the oven until fork tender, 40 to 45 minutes.
- Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine).
- Bring the chicken broth and sachet to a low boil in a stockpot over high heat.
- Add the roasted squash, apple, and onion to the broth. Lower the heat to a simmer and cook about 20 minutes.
- Remove from heat and discard the sachet.
- Use an immersion blender or transfer to a blender in batches and blend until smooth and creamy.
- 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. Adjust seasoning at the end for best taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg