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squash soup garnished with creme fraiche
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Butternut Squash Soup

Light and delicious
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: butternut
Servings: 6
Calories: 120kcal
Author: A. JoAnn

Ingredients

  • 1 butternut squash, peeled, cleaned, and diced in 1 inch cubes about 2 pounds
  • 2 yellow onions, chopped
  • 1 apple, peeled, cored and chopped
  • 1 quart vegetable or chicken broth
  • 2 tbsp olive oil
  • 1 tsp nutmeg, ground
  • 1 tsp sage, dried and crumbled
  • 1 tsp thyme
  • 2 bay leaves
  • 1-2 tsp salt
  • ½ tsp pepper

Instructions

  • Peel squash, then scoop out pulp and seeds. Cut into 1 inch cubes. Set aside.
    half squash and scoop out pulp and seeds
  • Heat a large soup pot over medium heat and add olive oil.
  • Chop onion. Add the onion to the pot. Sauté a couple of minutes. While onion is cooking, peel, core and chop apple. Add the apple and squash to onions in the pot.
  • Add broth, herbs, and spices to the pot. Cover and simmer 20-30 minutes until vegetables are tender.
  • Use a ladle to scoop soup into blender and blend until smooth (or use an immersion blender, if you have one).  You may need to divide the soup to do this.
  • Return pureed soup to pot. Adjust spices to taste.
  • If desired, add a scoop of creme fraiche or drizzle of cream just before serving.