Arts & Crafts Magazine

Butternut Squash Soup

By The Dreams Weaver
Butternut Squash Soup ~ The Dreams Weaver What you will needOne 2 lb butternut squash, peeled and cut into cubes 1 large apple, peeled, cored and cut up 1 medium yellow onion, cut into 4 wedges  2 tbsp olive oil  1 tsp salt  ½ tsp black pepper  1 garlic clove  1 tsp dried thyme 4 cups low sodium vegetable or chicken broth Butternut Squash Soup ~ The Dreams WeaverDirectionsPreheat the oven to 400°F. Line a baking sheet with foil. Place the squash, apple, garlic and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, about 40 to 45 minutes. Butternut Squash Soup ~ The Dreams WeaverIn a large pot, bring the chicken broth and spices to a low boil over high heat. Add the squash, apple, garlic and onion. Lower the heat to a simmer, with the lid cracked, and cook for about 20 minutes.  Butternut Squash Soup ~ The Dreams WeaverRemove from the heat. Use an immersion blender and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Butternut Squash Soup ~ The Dreams WeaverEnjoy!
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