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.
Ingredients:
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
Directions:
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.
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