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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
A classic butternut squash soup. —joanna
Ingredients
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1
Butternut Squash
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1
apple
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2
springs fresh thyme
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1
small sweet onion
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2 tablespoons
olive oil
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Salt & Pepper
Directions
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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.
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Meanwhile wash and half the squash and apple. Remove the seeds and chop them into 2 cm (1 inch) cubes.
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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)
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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.
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