One-Pot Wonders

Butternut squash soup

January 13, 2020
0 Ratings
Photo by joanna
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

A classic butternut squash soup. —joanna

What You'll Need
  • 1 Butternut Squash
  • 1 apple
  • 2 springs fresh thyme
  • 1 small sweet onion
  • 2 tablespoons olive oil
  • Salt & Pepper
  1. Heat olive oil in a pot with a heavy bottom over medium heat. Chop the onion and add to the pot until soft 5-7 min.
  2. Meanwhile wash and half the squash and apple. Remove the seeds and chop them into 2 cm (1 inch) cubes.
  3. Add to the onion and stir. Roast for 2-3 min. Pour enough water to cover the vegetables by 5 cm (2 inches). Bring to boil over high heat. Lower heat to medium and simmer with the lid half on until the squash is fork tender. (i.e. You can pierce it with a fork easily without it falling apart)
  4. Let the soup cool down and using a blender pure it to desired consistency. Season to taste. Serve in hot bowls and garnish with olive oil and fresh thyme springs.

See what other Food52ers are saying.

0 Reviews