Butternut Squash and Apple Soup

Level: Easy
Yield: 4 servings
Total: 1 hr 25 min
Active: 15 min
Nutritional Analysis (per serving): Serving Size 1 of 4 Calories 240; Total Fat 9 g; Saturated Fat 1 g; Carbohydrates 40 g; Dietary Fiber 7 g; Sugar 12 g; Protein 8 g; Cholesterol 0 mg; Sodium 553 mg

Ingredients

One 2- to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
1 large apple, peeled, cored and cut into sixths
1 medium yellow onion, cut into sixths
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 garlic clove
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken broth

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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
Arrange the squash, apple and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast until fork-tender, about 40 to 45 minutes.
Prepare a sachet by bundling the garlic, thyme, and bay leaf in cheesecloth and twine. In a stockpot over high heat, bring the chicken broth and sachet to a gentle boil. Add the roasted squash, apple, and onion. Reduce heat and simmer for about 20 minutes.
Remove the pot from the heat and discard the sachet. Puree the soup with an immersion blender or in batches in a blender until smooth and creamy. Adjust seasoning with more salt and pepper as needed. Serve immediately.

This hearty soup pairs roasted butternut squash with apple and savory broth for a comforting, velvety bowl perfect for fall. Roasting the squash, apple, and onion at 400F caramelizes their natural sugars and deepens the flavor. The herb sachet infuses the broth with aromatic notes without leaving bits in the finished soup. Puree until smooth for a creamy textureno dairy required. Taste and adjust salt and pepper before serving hot.

Tips & Variations: Swap vegetable broth to make it vegan; add a pinch of garam masala for an Indian twist, or a squeeze of lime and chipotle for smokiness. Top with bacon bits or toasted pepitas for crunch. Store leftovers in the refrigerator up to 4 days or freeze for longerreheat gently on the stovetop.