December 1st, 2015
With the pumpkin season coming to a close, it is finally time to turn our attention to the wonderful butternut squash! Butternut squash can be found in any grocery store or market this time of the year and can be used in a variety of ways. We figured with the cold weather officially here to stay in DC, this was a great time to highlight one of our favorite ways to use butternut squash… in a hearty soup!
This soup is cheap, easy to make, can even be made ahead of time and can be frozen for later. Bottom line, if you love butternut squash soup, you will love this version!
Roasted Butternut Squash Soup
Serves: 4-6 Servings
1 Large butternut squash, peeled and chopped
1 Cup medium onion, diced
1 Tbsp cinnamon
1 Tbsp thyme
Salt to taste
½ Can pumpkin puree
2 Cups vegetable broth
1 ½ Cup apple cider
2 Tbsp butter
½ Cup heavy cream or milk
1 Large apple, peeled and diced
- Heat the oven to 425 degrees.
- While the oven preheats, mix the butternut squash, onion, ½ tbsp of cinnamon and thyme, salt and 1 tbsp of butter together and roast in oven for 30 minutes.
- When the squash is done roasting, puree the squash mixture with 1 cup of vegetable broth and ½ cup of apple cider.
- Meanwhile, melt the remaining butter in a dutch oven over medium-high heat and add the remaining vegetable broth, apple cider and pumpkin puree, stir to combine and bring to a boil.
- Reduce the heat to medium-low, add the squash puree and let simmer for 15 minutes, stirring occasionally.
- Bring heat to low and slowly stir in the cream or milk.
- Add remaining cinnamon, thyme and salt to taste.
- When you are ready to serve the soup, pour the soup over the diced apples.
Posted by Jill Burke.