Butternut Squash Soup with Thyme Butter
Whether you're looking to spice-up a holiday meal or searching for a seasonal favorite to add to your meal plans, this recipe for Butternut Squash Soup with Thyme Butter fits the bill. After all, there's perhaps nothing better on a crisp fall day than a warm bowl of fresh, savory soup.
Butternut Squash Soup with Thyme Butter
Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings
- 1 tablespoon vegetable oil
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
- 2 medium cooking apples, peeled, cored and coarsely chopped
- 2 small onions, coarsely chopped
- 2 cans (14 1/2 ounces each) chicken broth, divided
- 1/2 cup water
- Thyme Butter:
- 1/4 cup butter, softened
- 1/2 teaspoon Spice Islands Thyme
- 1/2 teaspoon Spice Islands Garlic Powder
- Heat oven to 425° F.
- In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
- Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
- To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
- To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.
Tip: Puree can be made in advance, covered and refrigerated up to 2 days.
Nutrition Facts (per serving/8 servings): Calories 188; Total Fat 8.1g; Saturated Fat 4.1g; Cholesterol 15mg; Sodium 213mg; Total Carbohydrate 29.8g; Dietary Fiber 5.2g; Total Sugars 10.5g; Protein 3.2g
Source: Spice Islands
