Roasted Butternut Squash and Apple Soup
The combination of butternut squash, apples and thyme is comforting and delicious.
Yield: 7, 1-cup servings
The combination of butternut squash, apples and thyme is delicious, but to give it a different twist, add 2 tsp. grated ginger along with the shallots and add 1 tsp. curry powder instead of the thyme.
- 2 containers (20 oz. each) fresh butternut squash chunks, or 3lbs peeled butternut squash cut into chunks
- 2.5 Tbsp. canola oil, divided
- ¾ tsp. kosher salt, divided
- ½ tsp. freshly ground black pepper, divided
- 1 cup sliced shallots or chopped onion
- 1 large Macintosh apple, peeled, cored and chopped
- 4 cups reduced-sodium fat-free chicken broth
- ½ tsp. dried thyme
- 1 cup 2 % milk
Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick foil or line with regular foil, then coat with nonstick spray.
Place squash on prepared baking sheet; drizzle with 1 ½ Tbsp. of the oil and sprinkle with ½ tsp. of the salt and ¼ tsp. of the pepper; toss to coat.
Roast 30 minutes. Remove from oven and toss. Return to oven and roast until squash is tender, about 15 minutes.
Meanwhile, heat remaining oil in a large, preferably nonstick, saucepan. Add shallots and cook 5 minutes or until tender. Add apple and cook 3 minutes until light golden.
Stir in chicken broth and thyme and bring to a boil. Reduce heat and simmer 5 minutes until apple is tender.
Add roasted squash to saucepan and blend until smooth using a hand-held immersion blender or let cool slightly then, in batches, lift out solids with a slotted spoon into a blender and blend until smooth, adding some broth if needed to make the mixture blend more easily. Return pureed soup to saucepan.
Stir in milk and heat through.
Recipe and photo created by Terry Grieco Kenny for DietsInReview.com