Creamy Butternut Squash Soup: Comfort Bowl!
This creamy butternut squash soup, featuring sweet apple and thyme, is a comforting and flavorful bowl-worthy meal.
Ingredients
- 1 butternut squash
- 2 tablespoons butter
- 1 onion (diced)
- 4 cups chicken broth
- 1 small apple (peeled, cored and chopped)
- ½ teaspoon dried thyme leaves
- ½ teaspoon curry powder (optional)
- ¼ teaspoon dried sage leaves
- 1 cup heavy whipping cream
- salt and black pepper (to taste)
Instructions
- Preheat oven to 400°F. Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop the flesh of the squash and set aside.
- Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
- Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.
- Remove from heat (discard thyme stem if using fresh). Blend until smooth.
- Return to pot and bring back to a simmer, stir in heavy cream to taste, salt and pepper. Top with croutons if using.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.