Thanksgiving is less than a couple of days away and I am hosting it this year. Some family members like a traditional turkey dinner, while others prefer a ham and a few are vegetarian. My Thanksgiving dinner will certainly have something for everyone.
This roasted butternut squash soup is simple and a great make-ahead option. I believe in working smart instead of hard – no peeling and dicing is needed to make this creamy, delicious soup. I start by cutting the butternut squash in half lengthwise, scooping out the seeds, seasoning it with a pinch of salt and a drizzle of olive oil and roasting it in the oven. How simple is that? Then I scrape the flesh and discard the skin and simmer it with sautéed onion, a tart Granny Smith apple and a few sprigs of fresh thyme. When the onion and apple are soft, I purée everything in a blender. I then add a dash of nutmeg and now this creamy and velvety soup is so perfect and ready to serve with a dollop of sour cream and a few toasted croutons. Simply delicious, healthy and a crowd pleaser.
- 1 medium butternut squash, cut in half and seeded
- 1 medium onion chopped
- 1 granny smith apple peeled and diced
- 2 tablespoons olive oil
- 4-5 Cups of vegetable or chicken stock
- 2-3 sprigs of fresh thyme
- salt and pepper to taste
- 1 teaspoon Nutmeg
- Crouton (garnish)
- Preheat oven to 400 degrees.
- Place squash skin side down on a cookie sheet lined with aluminum foil. Drizzle squash with olive oil and season with a pinch of salt. Bake for 25 minutes or until flesh is tender. Scoop squash flesh out into a bowl.
- In a large pot over medium heat, sauté the onion, apple and fresh thyme in olive oil until apple and onion are tender. Add roasted butternut squash flesh and chicken or vegetable stock, salt and pepper. Let it simmer 20 minutes or until everything is tender.
- In a blender, puree the soup a little at a time until smooth.
- Return to large pot, add the nutmeg and simmer for 5 additional minutes. If the soup is too thick, dilute it by adding more stock.
- Serve the soup hot garnished with a spoonful of sour cream and seasoned toasted croutons.