This soup is a great starter or side dish to your meal. I recommend making it a meal alongside a delicious salad (like kale, red pepper, goat cheese, and almonds). It also freezes well, stored in an airtight container, for up to 2 weeks to make a quick, reheat meal.
Butternut Squash Soup
½ stick unsalted butter
1 medium yellow onion, diced
1 tsp salt
1 tsp freshly ground black pepper
1 large butternut squash, peeled, seeded and cubed
1 Granny Smith apple, peeled and cubed
1 Tbs curry powder
2 tsp all-spice powder
2 Tbs fresh thyme leaves
1 Tbs fresh rosemary, chopped
6 cups low sodium vegetable stock
- Melt butter in large pot. Add onion and cook until translucent.
- Add butternut squash, apple and remaining herbs and spices to pot. Stir and cook about 5 minutes.
- Pour vegetable stock into pot. Bring to boil then reduce heat to simmer. Cover with lid. Simmer until squash is soft, about 10-15 minutes. Turn off heat.
- Puree using either emersion blender or standing blender. Heat soup before serving. ***If using a standing blender, first allow soup to cool COMPLETELY or you will have hot soup all over. Add cooled soup in small batches to puree and return to pot to warm before serving.***
- Serve with dollop of sour cream and sprinkle of fresh thyme (optional).