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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
  • 1 (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, about 40 to 45 minutes.
  4. Make a sachet with the garlic, thyme, and bay leaf by tying them 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 for about 20 minutes.
  7. Remove from heat and discard the sachet.
  8. Use an immersion blender or transfer the soup in batches to a blender and blend until smooth and creamy.
  9. Season the soup with additional salt and pepper to taste and serve immediately.

Notes

Roasting the squash, apple, and onion enhances the natural sweetness and depth of flavor. Using a sachet for herbs infuses the broth subtly without leaving bits in the soup. Adjust seasoning at the end for best taste.

Nutrition

Find it online: https://www.rapidrecipes.blog/fall-butternut-squash-soup/