Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 1 large butternut squash (4 to 4-1/2 pounds)
- 1 medium onion, chopped
- 1 medium tart apple, peeled and coarsely chopped
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 4 teaspoons minced fresh thyme or 2 teaspoons dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups vegetable broth
- Optional: Fresh thyme leaves and coarsely ground black pepper
Directions
- Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out flesh; set aside.
- In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
- Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.
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Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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