Title. butternut soup
Ingredients.
1 butternut
squash, peeled and
seeded
2 tbsp + 1 tbsp olive
oil
coarse sea salt and
freshly ground
black pepper
1 yellow onion,
chopped
2 apples, peeled,
cored, and chopped
2 cloves garlic,
lightly crushed
2 sprigs fresh
thymes
2 cups vegetable
broth
2 cups water
Instruction.
Preheat oven to 400 degrees. Cut the butternut
squash into 1 inch pieces. In a bowl, toss the
squash, with 2 tbsp of the olive oil, coarse sea
salt and freshly ground black pepper, until it is
evenly coated with spice and oil. Pour the
squash onto a baking sheet and arrange pieces
in a single layer. Roast for 25 to 35 minutes,
tossing occasionally, until very tender. Remove
from oven and allow to cool slightly.
Meanwhile, put a medium saucepan on medium
high heat and add the remaining tbsp of olive
oil. When the oil has warmed, add onions and
cook, stirring often, until onions are
translucent, about 5 to 6 minutes. Stir in
apples, garlic, and thyme sprigs and cook an
additional 2 to 3 minutes. Stir in the roasted
squash. Add broth and water and bring to a
boil. Reduce heat to low and simmer 25 to 35
minutes. Remove the thyme sprigs. Using an
immersion blender puree the soup until smooth.
Garnish with toasted pepitas, if desired. Serve
warm.
GOOD | FOOD fall & winter | butternut soup
fall & winter
pg. 29
ISBN. 978-1-36-774228-4
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