Autumn
Butternut Squash Soup
A smooth, savoury squash soup with onion, apple, and thyme, sweet from the vegetable instead of from sugar.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Yield
- Serves 6
- Category
- Main
- Source
- The Home Almanac kitchen
Ingredients
- 2 tbsp butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 apple, peeled and chopped
- 6 cups peeled cubed butternut squash
- 4 cups vegetable or chicken stock
- 1 tsp thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup 10 percent cream
- 1 tbsp lemon juice
Steps
- Melt the butter in a soup pot over medium heat.
- Cook the onion and carrot for 6 minutes, until the onion softens.
- Add the apple, squash, stock, thyme, salt, and pepper.
- Simmer 25 to 30 minutes, until the squash is very tender.
- Blend until smooth, then return to low heat.
- Stir in the cream and lemon juice, taste, and adjust salt if needed.
Notes
Cut the squash into even pieces so it cooks at the same pace. A little lemon at the end keeps the soup from tasting flat.
Pairing Serve with grilled cheese or herb focaccia.
Start with the harvest
This recipe is tied to squash. Browse farmers markets in Ontario.
Tools
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- Soup pot
- Immersion blender
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