Roasted Butternut Squash Soup

READY IN 90 MINUTES

SERVES SIX

INGREDIENTS

  • 2 ½ pounds butternut squash, peeled & cut into 1 ½ inch cubes 

  • 1 large gala apple, peeled, cored & cut into sixths 

  • 1 medium yellow onion, cut into sixths 

  • 2 tablespoons extra virgin olive oil 

  • 1 teaspoon real salt 

  • ½ teaspoon ground black pepper 

  • 1 garlic clove, peeled 

  • 4 thyme sprigs 

  • 1 bay leaf 

  • 4 cups chicken Bone Broth 

  • Real salt & ground black pepper to taste 

GARNISH (optional)

  • 6 thyme sprigs 

  • Sour cream, DF 

  • Bacon, crumbled 

PREPARATION

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the squash, apple, and onion on the baking sheet. Drizzle with olive oil. Season with salt and black pepper. Toss to combine. Roast in the oven until fork tender, about 40 - 45 minutes. 

  2. Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). 

  3. Bring the Bone Broth and sachet to a low boil in a large pot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook for about 20 minutes. 

  4. Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. 

  5. Season the soup with salt and black pepper to taste. Garnish with thyme, sour cream, and bacon. Serve immediately and enjoy!