This butternut squash soup recipe is simple to put together and is perfect for a healthy weeknight family meal. Made with roasted squash, apple, onions and thyme, it is delicious and full of flavour. Serve with warm sourdough bread and enjoy!
During these cold months I always find myself reaching for comforting recipes. This butternut squash soup is just that. Warm and comforting.
Roasting the vegetables in olive oil, salt, pepper and thyme adds a wonderful deep flavour to the soup.
Butternut Squash Soup
This delicious and flavourful soup will be a family favourite that you will make time and time again.
Ingredients
- 2.5 cups butternut squash, peeled and diced
- 2 white onions, quartered
- 1 apple (large), quartered
- 1 garlic bulb, halved
- 8 sprigs fresh thyme
- 2-3 cups vegetable broth
- olive oil, to coat vegetables
- salt and pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit
- On a large baking sheet place squash, onions, apple, and garlic
- Coat generously with olive oil and salt and pepper
- Top with fresh sprigs of thyme
- Bake at 425 degrees for 30 minutes, or until vegetables are soft
- Transfer vegetables to a large pot and add 2 cups of vegetable broth
- Using an immersion blender, blend until smooth. If you like your soup thinner add additional broth the thin the consistency
- Season to taste with additional salt and pepper if needed
- Serve and enjoy!
Notes
- If you do not have an immersion blender you can use a regular blender.
Click here for the immersion blender I use.
In need of a delicious dessert to go with this delicious soup? Try these no bake pumpkin cheesecake bites!