This easy to make roasted butternut squash soup is made with leeks, onions, garlic, apple and thyme. It makes an excellent weeknight dinner and great leftovers. The soup can be frozen.
Prep Time1 hourhr
Cook Time25 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 6
Ingredients
1 large butternut squash (3 to 4lbs)
2-3 tablespoons extra-virgin olive oil
1 onion, chopped
2 large leeks, white and light green parts only, sliced
4 cloves garlic, finely chopped
1 teaspoon unrefined salt
Freshly ground black pepper, to taste
1/4 teaspoon dried thyme
1 teaspoon apple cider vinegar
1 apple, cored and chopped
6 cups chicken broth
Instructions
Preheat oven to 400F.
Cut squash in half lengthwise and put the squash, cut side down, onto a baking sheet lined with parchment paper.
Cook until very tender, about 50 to 60 minutes. Set aside.
In a large pot, heat oil over medium heat.
Add leeks, onions and garlic, as well as salt, pepper and thyme, and cook, stirring often, until leeks and onions are very soft, about 10 minutes.
Deglaze pan with apple cider vinegar and stir.
Scoop out seeds from squash, peel the skin off and add all the squash to the pot.
Add apple and cover with broth.
Bring to a boil, reduce heat to low, cover and simmer for 10 to 15 minutes.
Turn off heat, allow to cool slightly and blend with an immersion blender until smooth or use a blender, working in batches if necessary, and blend until smooth.
Divide between bowls and serve.
Notes
For a vegan option, use vegetable broth instead of chicken.