Butternut Squash Soup
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This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Prep
20 mins
Bake
20 to 25 mins
Total
40 to 45 mins
Servings
6 Persons
Yield
Makes approximately 6 cups
Ingredients
- 2 oz sunflower oil
- 2 small yellow onions chopped
- 2 medium carrots
- 1 whole butternut squash (or 1# diced)
- 1 granny smith apple, peeled, cored and chopped
- 1 tsp thyme
- 4 cups chicken broth
- Salt and pepper to taste
- Lemon Juice to taste
- Worcestershire Sauce to taste
- Crème Fraiche (garnish)
- Sunflower Seeds (garnish)
- Sunflower Oil (garnish)
Instructions
Heat 2 oz of sunflower oil on medium heat. Sweat onions and carrots until carrots get some color. Add apples and caramelize. Add butternut squash and cook until slightly brown. Then add thyme, chicken broth and cook until squash is soft. Set aside to cool. Once cool, puree in a blender season with salt, pepper, lemon juice and Worcestershire sauce.
When ready to serve, heat up soup and garnish with crème fraiche, sunflower seeds and sunflower oil.
