Butternut Squash-Apple Soup Recipe
There’s nothing better to heat the wintertime than soup! I recommend you to prepare this Butternut Squash Apple Soup recipe! Plus, it is gluten-free and dairy-free, proof of inflammation.
1 2 ½- pound butternut squash, peeled and cut into 1 ½-inch cube (about 4 cups)
1 large apple, peeled, cored, and cut into sixths
1 medium yellow onion, cut into sixths
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 clove garlic
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken broth
1 Preheat the oven to 400◦. Line a baking sheet with parchment paper or foil. Place the squash, apple, and onion on the baking sheet. Drizzle with the olive oil, season with 1 teaspoon salt and ½ teaspoon pepper, and toss to combine. Roast until fork-tender, 40 to 45 minutes.
2 Meanwhile, make a sachet with the garlic, thyme, and bay leaf (tie in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the roasted apple, onion, and squash (set aside a few cubes of the roasted squash for topping). Reduce the heat to a simmer and cook until the vegetables are soft, about 20 minutes.
3 Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in small batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Ladle into bowls and top with the reserved roasted squash.0 Like